Ragi biscuits or ragi cookies recipe – eggless biscuits recipe with step by step photos
These are one of the most cherished cookies in my home. They can be prepared with ragi and whole wheat flour in equal quantities. I also sometimes use equal amounts of ragi and unbleached plain flour since my kids don’t like the cookies made using only ragi flour. I have tried different versions of making ragi cookies. But this recipe seems to be the best in terms of taste. Using plain flour masks the husky taste and appearance of ragi flour. They taste just wonderful and are healthy. If you are health conscious and trying to limit maida then use whole wheat flour.
The ragi cookies recipe shared here is an eggless ragi biscuits, in case you don’t mind using egg, check Ragi cookies, the most delicious cookies.
find eggless ragi biscuits or ragi cookies recipe below

Ragi biscuits recipe | Eggless ragi cookies | How to make ragi biscuits
Ingredients (240 ml cup used)
- 1 1/4 cups ragi flour
- 1 1/4 cups wheat flour or maida
- 1 1/4 cup sugar or jaggery or brown sugar (packed) (powdered)
- 1 1/4 cup unsalted butter or ghee
- 1 to 3 tbsps milk if needed
- 2 1/2 tsp baking powder
- 3/4 tsp cardamom powder / elaichi
How to make the recipe
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Sieve the wheat flour, ragi flour and baking powder together. Discard the coarse husk of ragi after you sieve.
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Add the ghee or butter. If using butterm cut them to small cubes and add it. Mix everything well.
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Add sugar and mix well to make a dough. If needed add milk to bind the dough.
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Preheat the oven to 170 C for at least 15 mins. Grease a tray and set aside.
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Cover the dough and refrigerate it in fridge for 40 mins.
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Make small balls out of this dough and flatten them.
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Use a fork to just pierce the cookies.
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Bake them for 15 to 20 mins.
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Cool ragi cookies on a wire rack and store in an air tight container.
for more cookies recipes , check
nankhatai
besan nankhatai
how to make ragi biscuits or ragi cookies with step by step pictures
1. sieve and mix all the dry ingredients. Pour the butter or ghee and mix.
2. knead it to a good tight dough.
3. preheat the oven to 170 C for about 15 minutes. Take small portions of the dough and roll to balls and flatten them. mark them with fork to prevent puffing up.
cool ragi biscuits on a wire rack and store in an airtight jar.
Madhu says
I think I once saw that we could order these from you online. I can’t find that now. Or am I confusing your site with another one?
Thanks!
swasthi says
Yes you got confused. I don’t sell anything.
Lakshmi says
Want to try today, is it possible to make without baking soda n baking powder? Is there any other options ?
swasthi says
Lakshmi you can skip baking powder but not soda i guess. I haven’t tried it without soda. May be you can try with a small quantity to check. I guess they come out hard. To make without soda & baking powder, you can try these ragi cookies but there is an egg used in the recipe.
Lakshmi says
Thank u swasthi,Is there any recipes without egg? I dont want to give biscuits to my baby, so thinking to make in home.
swasthi says
Hi Lakshmi,
You don’t eat eggs? You can try these paneer biscuits or nankhatai
swasthi says
Hi Lakshmi
I will share some eggless cookies for you soon. May be in a week or two.
lakshmi says
Hi swasthi thank u for ur reply n sorry for da delay, yes we wont eat eggs n if i use baking soda in recipes i will get stomuch upset dats y i am not using in my home
Betty says
Hi, tried these today. Tastes good. However not happy with texture. It dint form a proper dough like yours. It was all apart. I was able to make small balls, but everything together dint come together. I used the exact measurements. Anything else that I had to take care of? I live in a colder place. The temperature when I made these might be around 18-20 c. Let me know if I can modify anything else?
swasthi says
Hi Betty
This recipe uses only ghee or butter for binding. Probably it is due to your cold climate or may be using hot ghee will be helpful.. You will need to use more ghee or butter for binding. There is no other fix.
Betty says
Ok, will try with more ghee next time. Thank you
Kinjal says
HI, Swasthi and Betty,
I have tried your Ragi cookies a few months back, and they were awesome.
Today is the second time im going to make it. Dough looks good already!.
Well, regarding the dough getting apart, and not binding well, it happened with me too this time when im making them (I too am having about the same temperature as you mentioned… its cool where I stay!). For now I just added a few drops of milk and the dough pretty much kinda came together. So you too can try doing that the next time.
Let us know how it works for you. 🙂
Meanwhile I will also update you in a few hours about how my cookies come out 🙂
swasthi says
Thanks Kinjal
Waiting for your comment on the outcome
Arathi says
Thanks for the recipe.Cookies came out really crispy and very tasty.My kids loved it!
swasthi says
Hi Arathi,
Glad to know your kids loved them.Thanks for the review
🙂
Anonymous says
Hi arathi which flour did u use for crunchiness
pallavi shah says
I made it and it liked it
Swasthi Blank says
Thanks for the review pallavi
PT says
looks very crunchy.. nice presentation..