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ragi biscuits | ragi cookies recipe | how to make ragi biscuits

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ragi biscuit egglessragi 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. May be because ragi has a muddy and husky taste. I have tried different versions of making ragi cookies (using only ragi flour, ragi flour + cocoa, ragi flour +palm sugar +cocoa etc). But this recipe seems to be the best in terms of taste and crispiness. Using plain flour masks the husky and muddy taste and appearance of ragi flour. They taste just wonderful and are crispy as well. If you are healthy 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 crunchy ragi cookies, the most delicious cookies.
 

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.
mixing dough for eggless ragi biscuits
2. knead it to a good tight dough.
texture of dough for ragi cookies
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.
baking dough for ragi biscuit
cool ragi biscuits on a wire rack and store in an airtight jar.
 

find eggless ragi biscuits or ragi cookies recipe below

5.0 from 2 reviews
ragi biscuits | ragi cookies recipe | how to make ragi biscuits
 
Prep time
Cook time
Total time
 
eggless ragi biscuits, one of the easiest ragi cookies
Author:
Recipe type: snack
Cuisine: Indian
Yield / Serves: 14
Ingredients (240 ml cup used)
  • 1¼ cups ragi flour
  • 1¼ cups wheat flour or maida
  • 1 cup sugar or brown sugar (packed) (powdered)
  • ¾ cup unsalted melted butter
  • ¼ cup melted ghee (can replace with butter)
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cardamom powder
  • ¼ tsp pure vanilla extract (optional)
How to make the recipe
  1. Sieve the flour, baking powder and soda together. Throw away the coarse husk of ragi after you sieve.
  2. Mix the essence, ghee and melted butter.
  3. Mix flour with sugar and pour the butter mix and knead well uniformly for 2 mins.
  4. Preheat the oven to 170 C and grease a tray and set aside.
  5. Roll the dough into small balls and flatten them.
  6. Use a fork to just pierce the cookies to prevent puffing.
  7. Bake them for 15 to 20 mins.
  8. Cool ragi cookies on a wire rack and store in an air tight container.

for more cookies recipes , check
nankhatai
besan nankhatai
wheat paneer cookies
 

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Comments

  1. Want to try today, is it possible to make without baking soda n baking powder? Is there any other options ?

    Reply

    • 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.

      Reply

  2. 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?

    Reply

    • 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.

      Reply