- Take a 3 liter bowl & add curd, whisk with baloon whisker in one direction to smooth it.
- Now sieve & add sugar powder, whisk, then add oil, whisk & mix all.
- Sieve and Add fine rava in three batches & mix well.Add coco powder.
- Rest this batter for half an hour.
- Add warm (not hot) milk spoon by spoon to dilute it till dropping consistency like cake batter/ribbon consistency may come or not.
- Add baking powder, baking soda & essence & mix well. If needed add warm milk.
- 3/4rth to 1 cup milk needed to dilute. If not required, keep aside leftover milk.
- Add maida coated choco chips. Keep some to sprinkle over.Now preheat your convection or OTG to 180 degree. I used gas tandoor/baati oven on smallest burner, lowest flame.Pressure cooker 5 liter without gasket/ring & whistle can be use.
- Grease an aluminum tin with oil & place parchment paper & coat/line it with oil. To cut shape of paper, place tin bottom over paper, draw boundaries with pencil & then cut with scissor. Perfect inner paper layer ready.
- Drop batter evenly & tap 2-4 times to remove air bubbles & smooth. Sprinkle remaining choco chips.
- Place in oven & bake for 35 minutes. In baati oven it took 60 minutes. Earlier it took 40-45 minutes. Take toothpick/knife test at every corner. If it fully clean, it's done.
- Never take toothpick/knife test before 30 minutes. Also never open door or lid of oven before 25-30 minutes.
- Small burner, lowest flame. If baati oven or pressure cooker used.
- If pressure cooker then do not forget to remove gasket/ring & whistle. Sand/salt at bottom & place your pot over rectangular 3-4 inch stone or stainless steel round ring or hot pot placing ring. Do not forget to preheat.
- Ready to eat. Hot/warm or freeze chilled yummy delicious chocolaty suji cake.