firstly, in a large bowl take 1 cup milk, ½ cup oil, 1 tsp vinegar, 1 tsp vanilla extract and ¾ cup sugar.
whisk and mix well until the sugar dissolves.
now place a sieve and add 1¼ cup maida, ½ cup cocoa powder, ½ tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
sieve the flour making sure there are no lumps.
mix using cut and fold method making sure there are no lumps.
form a smooth silky consistency batter.
take small katori or cups and grease with oil. you can alternatively use cupcake moulds.
place a butter paper at the bottom to prevent from sticking.
pour the batter into katori and tap twice.
to bake the cake in cooker, add 1½ cup salt or sand at the bottom of the cooker.
place a plate and close the cooker, heat for 10 minutes on medium flame. make sure to not keep the gasket and whistle.
after 10 minutes, place the katori into the heated cooker.
cover and cook in medium flame for 30 minutes. you can alternatively bake in a preheated oven at 180 degree celcius for 30 minutes.
finally, enjoy katori cake or eggless chocolate cup cake in katori once cooled completely.