Sift all the dry ingredients three to four times in sieve. (Whole wheat flour, finger millet-ragi flour, cocoa powder, baking soda, baking powder, salt). Mash the ripe banana with a potato masher in a bowl.

Add milk, thick curd, oil, vanilla essence, and honey. Add the raw sugar. Mix them well till the sugar dissolves.

Gradually add the sifted dry ingredients to wet ingredients in two batches. Mix it slowly. There should be no lumps. The batter is ready.

Pour the cake batter in the greased and dusted pan. (I have used 8.5"x 6.5" rectangle cake tin). Tap it three to four times. Bake it for 35-40 minutes in a preheated oven @ 180 C. Remove tine from oven, cool and place the tin upside down and unmould the cake.