In a bowl add 1 cup thick yoghurt and add 1 cup sugar with it.

Add 1 tsp baking powder, ½ tsp baking soda and mix with a whisk.

Mix until sugar is dissolved and then set aside for 10 minutes.

In a small bowl, add ½ cup tutti frutti.

Add 1 tbsp maida and mix well.

Then add 1 tbsp vanilla essence to the curd-sugar mixture, along with ½  cup cooking oil and 1 pinch of salt. 

Then sieve and add 1.5 cups of maida. 

Mix it with a whisk. It should be in a ribbon consistency when you pour it, without any lumps. If the batter is thick, add a little milk and mix.

Add the tutti frutti and mix well.

Spread a little oil on a cake pan and put butter paper on it or dust with maida flour.

Pour the prepared cake batter into it.

Level it with a stick.

Sprinkle a little tutti frutti on top if desired.

Place a stand in a wide bowl and cover and heat over medium heat for 10 minutes.

After 10 minutes put the cake tin inside and cover the pan and bake for 50 to 60 minutes on low flame.

For oven pre-heat at 180 degrees C / 360 degree F for 10 minutes, then bake for 40 - 45 minutes.

Once done, insert a toothpick, if it comes out clean, the cake is ready.

Keep it in a cooling rack and cool down completely.

Soft and fluffy tutti frutti cake is ready to serve.