Grease a 7 or 8 inch pan and line with parchment paper.

Preheat the oven to 170 C for at least 15 mins. If using a fan forced oven, preheat at 160 C.

Fluff up the flour in the jar with a fork. Spoon it to a measuring cup. Level the flour. Do the same while you measure the cocoa. Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Sieve thrice.

To the same bowl, add sugar or jaggery.

Pour milk, vinegar, vanilla, curd, and butter to the bowl. Whisk the curd before adding it.

Mix everything well just until combined. Do not over mix.

Pour the mixture to the greased tray.

Knock the pan to the kitchen counter a few times.

Bake for 25 to 30 mins. Mine was done at 30 mins. When the cake is done a skewer inserted comes out clean.

Cool the cake for about 15 mins before removing the cake to the wire rack. This cake is very delicate so handle it gently.

Cool the ragi cake completely before slicing.

Pour milk to a pot or pan.

Add cocoa and sugar. Mix well and boil stirring often.

Within few minutes the mixture turns thick. Add vanilla extract and turn off the heat.

Cool this completely. The chocolate sauce thickens after cooling.

Place the cake on a deep serving plate. Pour the chocolate sauce over the cake.

Gently spread with a spatula. Sprinkle some white chocolate or sprinkles.

Slice ragi cake and serve.