Madua/raagi/finger millets is a staple food of the people of the hills. It is rich in calcium, iron and protein. It is non-glutinous and not an acid forming food. It is least allergenic and most digestible grains available. Once, we bought a bag of fresh madua crushed in a water mill from a poor farmer in a remote village. In a bid to incorporate madua into bakes, and after several improvisations, this recipe was born. All those who got to taste it loved it. Madua and chocolate makes a great pair. This cake has the rusticity of the hills and the flavour of the himalayas.
