Have given a long description on Harini in the previous post. Here are some tips and suggestions from her to make this heavenly molten cake -
"Notes and suggestions:
I used bajra (pearl millet), but you can also use jowar (sorghum) or singhada (water chestnut). I did not use dink (acacia gum) as we were having this in the ramekins itself. If you would like to turn them out, it will be advisable to add a teaspoon of powdered acacia gum.
Please note that you just need to make sure that the batter is thick. You can add or reduce flour a bit to achieve this. You can also increase the bits of chocolate.
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