Rava Cake

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

Whisk rava, curd, sugar and oil together and REST IT 30 MINUTES. The rava must swell or the cake is gritty. This is the only difficult part and it requires no effort.

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.