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Ragi biscuits | Eggless ragi biscuits | How to make ragi biscuits

By swasthi , on May 21, 2019, 88 Comments, Jump to Recipe

Ragi biscuits recipe – Quick, easy and delicious eggless ragi biscuits for toddlers & kids. These whole grain biscuits turn out very light in texture and are great for the school box. I have made these biscuits using ragi flour, atta, sugar and ghee. You can also use jaggery powder instead of sugar.

ragi biscuits

I made these similar to this Nankhatai and they taste very delicious. These are not 100% healthy as there is sugar used in it. If making them for toddlers or kids, do use organic sugar or jaggery. There is about 1 tsp sugar and 1.25 tsp ghee in each biscuit.

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I have used ghee and it can be replaced with unsalted butter.

More Ragi Recipes
Ragi ladoo
Eggless ragi cake
Ragi coconut cookies

Preparation for ragi biscuits

1. Add ragi flour to a mixing bowl.

Add ragi flour

2. Next add in wheat flour or besan. You can use besan if you prefer to add some protein.

add wheat flour

3. Add the baking powder if using. You can also skip it. Please read the notes in the recipe card to know more.

add baking powder

4. Add cardamom powder.

Add cardamom powder

5. You can powder 5 tbsps of sugar to get little over half cup. Use only half cup. You can also powder cardamoms along with sugar.

add sugar
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6. Mix all of these well.

mix

7. Pour 6 tbdps ghee or soft butter. Make sure the ghee is melted and not hot.

add ghee

8. Mix well and make a dough. Do not knead but a good mix will help the sugar to dissolve and bind the flour. You may need little more ghee if you live in a cold weather. You can also use 1 to 2 tbsp milk if needed. I have not used milk but used about 7 tbsp ghee.

Mix well and make a dough
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9. Cover refrigerate for 30 mins. Preheat the oven at 170 C for 15 mins before baking.

Cover, refrigerate

How to make eggless ragi biscuits

10. Divide the dough to 14 parts and make balls. Flatten them slightly.

Divide the dough to parts

11. Prick with a fork.

Prick with a fork

12. Bake for 12 to 14 mins. When they are done, they are nonsticky on top but slightly soft inside. They will firm up when completely cooled.

Bake

13. Transfer them to a cooling rack. Cool completely.

cooling rack
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Store ragi biscuits in air tight steel or glass jar. They keep good for 3 weeks at room temperature.

ragi biscuits recipe

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ragi biscuits recipe

Ragi biscuits

Eggless ragi biscuits make a great snack for toddlers & kids.  These are made with finger millet flour, sugar and ghee. They turn out light and delicious.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings14
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for ragi biscuit

  • ½ cup ragi flour or finger millet flour
  • ½ cup wheat flour or atta or fine besan
  • 5 tbsp sugar or ½ cup powdered sugar or jaggery powder
  • ½ to ¾ tsp baking powder optional (refer notes)
  • ¼ tsp cardamom powder
  • 6 to 8 tbsp ghee melted or ½ cup cold butter (refer notes)
  • 2 tbsp milk if needed
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Instructions

Preparation for ragi biscuits

  • Firstly powder 4.5 to 5 tbsp sugar. It will give you about half cup. Measure and use it.
  • Add ragi and wheat flour to a mixing bowl. Next add in baking powder or cardamom powder. Mix them well until combined.
  • Melt the ghee and cool it.  Pour 6 tbsp of ghee to the flour mixture.
  • Begin to mix well until combined. If the dough doesn’t come together, then pour 1 to 2 tbsp of more ghee or milk. Use just as needed. I have used only 7 tbsp ghee. 
  • Bring the dough together and make a ball. Cover and keep in the fridge for 30 mins. You can also keep in the freezer for 10 mins.

Baking ragi biscuits

  • Preheat the oven to 170 C for 15 mins.
  • Divide the dough to 14 to 16 balls. Flatten them slightly and press down with a fork.
  • Place them on a baking tray, 1 inch apart from the other as they become big after baking.
  • Baking in Oven – Bake for 12 to 14 mins depending on your oven and thickness of the biscuit.
    Baking in cooker – Preheat the cooker with salt at the bottom. Remove the gasket and weight. When the cooker turns hot, place the tray in the cooker and bake on the lowest flame for 12 to 15 mins. You can bake in 2 to 3 batches.
  • When done the biscuit top will be non sticky. They will be slightly soft in the center but when they cool down they will firm up.
  • Transfer to a wire rack and cool completely. Store ragi biscuits in a air tight jar and use up to 3 weeks.
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Notes

I have tried this recipe with no baking powder, with half tsp and 3/4 tsp baking powder. The results were good with all but there was a difference in the rise and how light they were. So depending on your choice you can use it.
If you prefer not to use baking powder, avoid using milk and use only ghee to bind the flour. Also make them slightly thinner and smaller.
I used homemade ragi flour. I washed ragi thoroughly in water, drained and air dried for 6 hours on a clean cloth. Then powdered in the mixie and sieved.
The amount of ghee needed may vary by 2 tbsp as it depends on how fine the ragi flour is. If you live in a cold weather then the ghee may not spread well to the flour. In that case add more milk or ghee.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Ragi biscuits
Amount Per Serving
Calories 53
% Daily Value*
Sodium 1mg0%
Potassium 30mg1%
Carbohydrates 12g4%
Sugar 6g7%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Sharon says

    January 20, 2021

    Hi its really nice recipe but my toddler is having milk allergy so can we replace ghee with any other substitute

    Reply
    • swasthi says

      January 21, 2021

      Hi Sharon,
      Most people allergic to milk can consume ghee as it has no lactose and casein. However the recipe works with coconut oil. Melt it and use.

      Reply
  3. Sheila says

    December 27, 2020

    4 stars
    Neatly explained receipe!! turned out to be awesomely delicious!
    Grateful for this receipe share.

    Reply
    • swasthi says

      December 27, 2020

      Glad to know!

      Reply
  4. Shaili Suri says

    October 26, 2020

    5 stars
    Hi
    I tried this recipe with jaggery and cookies came out absolutely yummy. Everyone at home also enjoyed them. Thanks for sharing. Love all your recipes.

    Reply
    • swasthi says

      October 28, 2020

      Hi Shaili
      You are welcome! Glad to know! Thank you so much.

      Reply
  5. Namrata Bhulani says

    October 26, 2020

    4 stars
    Hi Swasthi! The cookies taste delicious! My entire family loved it including my 14 month old toddler!
    However, when I mixed in 6 tbsp of melted ghee with 1/2 cup each of jaggery, ragi and wheat flour, the mixture was still quite runny, so I doubled the amount of the other 3 ingredients. Do you think the mixture was runny because the ghee was still a bit warm (not hot)?

    Reply
    • swasthi says

      October 28, 2020

      Hi Namrata,
      Glad to know! Please follow the recipe as is including the temperature of ingredients. I guess jaggery melted due to warm ghee. Hope this helps

      Reply
  6. Bargavi says

    August 28, 2020

    5 stars
    Hi, I tried ragi cookies with wheat flour n jaggery… Turned out delicious… My kids loved it.. thank you !!

    Reply
    • swasthi says

      August 28, 2020

      Hi Bargavi
      Welcome! Glad to know they turned out good.
      Thanks for leaving a comment

      Reply
  7. Ramya says

    August 3, 2020

    5 stars
    How to bake a soft cookies more like nankhatai ??? With jamun mix wheat and jamun mix?my baby loves to have it!

    Reply
    • swasthi says

      August 6, 2020

      Hi Ramya
      Just skip the leavening agents in the recipe. They will turn out soft and melt in the mouth. Not sure what is jamun mix..

      Reply
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  9. Madhrya s says

    August 2, 2020

    Can I use baking soda instead of baking powder. First time baking cookies, any idea on what quantities to use. Thanks!

    Reply
    • swasthi says

      August 2, 2020

      Yes you can use a pinch of soda

      Reply
  10. Manjari Bala says

    June 1, 2020

    🙏mam yur recipe fabelous,😘😘, I like much yur recipe, I search Google ancient time south Indian time cook ,I saw your recipes technology old type Kerala,old is gold,also called our ancestors,and modern youths copy old technology,so thanku mam.💟💜y

    Reply
    • swasthi says

      June 4, 2020

      Thank You Manjari
      🙂

      Reply
  11. Pranjal Jaiswal says

    May 15, 2020

    I really like your recipes mam
    I am your biggest fan.

    Reply
    • swasthi says

      May 16, 2020

      Hello Pranjal
      Thank you so much!

      Reply
  12. Kratika says

    April 25, 2020

    5 stars
    Someone suggested to roast the ragi flour before mixing with wheat and other ingredients. Is it required?

    Reply
    • swasthi says

      April 27, 2020

      Hi,
      I never roast the flour. The dough will bake for a good 12 to 14 minutes. I don’t see a reason to roast it.

      Reply
  13. siri says

    March 10, 2020

    5 stars
    Really helpful!

    Reply
    • swasthi says

      March 14, 2020

      Thank you!

      Reply
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  15. Siri says

    February 28, 2020

    Thank you so much for the recipe! Cookies really turned out yummilicious..

    Everyone in my family loved them..

    Reply
    • swasthi says

      February 28, 2020

      Welcome Siri,
      Glad you all liked them!
      Thank you!

      Reply
  16. Deepthi says

    February 26, 2020

    5 stars
    Hi Swasthi,

    Hope you are doing good🙂.. I want to try this recipe of yours.. Can I try it without sugar, if so can you suggest me the amount of salt I can add instead..I want to make it for my elders and want to make it diabetic friendly so..
    Thanks in advance,
    Best wishes

    Reply
    • swasthi says

      February 28, 2020

      Hi Deepthi,
      Doing good. Thank you! Hope the same from you too. 1/3 to half tsp salt should be good enough. Mix up all the dry ingredients and taste it. This way you will know if you need to add more. Hope your family likes them. Please halve the recipe and make them to check if you like. Thanks for rating the recipe.
      🙂

      Reply
      • Deepthi says

        March 15, 2020

        Hello again Swasthi,

        I tried them and they tuned out to be awesome..Thank u very much for the recipe..I made one batch sweet and the other salted,though we all liked the sweet ones..
        After Ragi cookies success, I tried your eggless chocochip cookie recipe, they were just too yummy

        Thanks again,
        Best wishes
        Deepthi

        Best wishes,
        Deepthi

        Reply
      • Deepthi says

        March 15, 2020

        Swasthi,

        Can you also give us an oatmeal cookie recipe when convenient

        Reply
        • swasthi says

          March 17, 2020

          Hello Deepthi,
          You are welcome! Glad they turned out good. I follow the same ragi cookies recipe even for oatmeal cookies. I powder the rolled oats and use. You can also substitute a small portion of the flour with cocoa. Thank you so much for the wishes!

          Reply
          • Swapna Rao says

            April 27, 2020

            5 stars
            Hi, I tried these cookies today. The taste was yummy but, they were soft even after cooling down. I have an IFB convention oven. What different should I do?

          • swasthi says

            April 27, 2020

            Hello Swapna,
            I think they had to bake a little longer. I have made these successfully without any changes even in microwave convection mode.

  17. Krishya Punjabi Krishya Punjabi says

    February 5, 2020

    How do I use besan instead of wheat flour?

    Reply
    • swasthi says

      February 5, 2020

      Yes you can use it as shown in the recipe. Ensure both the besan and ragi flour are fine. The mixture will be very dry. So you need to bring it together.

      Reply
  18. Rohini says

    January 7, 2020

    Hi, I tried your recipe for ragi cookies. I used jaggery powder instead of sugar . Turned out to be so good .They are so testy .
    Many thanks for the recipes.

    Reply
    • swasthi says

      January 8, 2020

      Hi Rohini,
      Glad to know the cookies turned out good. Thanks much for the comment.

      Reply
  19. Asavari says

    June 21, 2019

    Hi.. How much salt should be kept at bottom of the cooker? And how much time to preheat cooker?

    Reply
    • swasthi says

      June 21, 2019

      Hi Asavari,
      Use about 2 cups of salt. You can preheat for 15 to 20 mins.

      Reply
      • Priya says

        August 30, 2019

        Hi… Can u give more explanation for preparing in cooker… Maybe a video will be helpful… I am new in cooking so not sure about like idli cooker or normal one to be used… Do we have to put dough in idli Trey… Add only salt or with water.. it would be very kind if u could help out

        Reply
        • swasthi says

          August 30, 2019

          Hi Priya,
          Sure I can help you out! All you need to do is make the dough the same way shown in this post. Place the dough balls on a plate. Then for baking, add crystal salt to a pressure cooker or any aluminium kadai or pan. It must be atleast 1 inch high. Spread it evenly and then cover the utensil and heat it for 15 mins until very hot. Then place the prepared plate inside and cover. Must be very careful as it will be too hot inside. Cover and bake until they are cooked through. I cannot tell you the exact baking time as it depends on several factors like the intensity of flame, the kind of utensil used etc. You have to experiment and check. My guess is 12 to 15 mins. Please check this post on cooker cake. I have shared a video there which shows setting up the cooker to bake. Hope this helps.

          Reply
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  21. Tanvi Punjabi says

    January 4, 2019

    Hello Swati
    I have made sprouted raagi flour from your post thank you sooo much…it was so easy to prepare.

    In these busicits can vanilla essence be used instead of ilaichi?

    In coconut cookies i use vanilla essence but thats made of wheat flour and i guess raagi has different flavor so i was wondering if vanilla will go with raagi or not..

    Reply
    • swasthi says

      January 4, 2019

      Hi Tanvi,
      You are welcome. Yes you can use vanilla if you don’t have elaichi.

      Reply
    • Maggi Prince John says

      January 8, 2020

      Yes I have tried…it does go very well

      Reply
      • swasthi says

        January 8, 2020

        Thank you!

        Reply
  22. Naazira says

    December 5, 2018

    5 stars
    Can you please share a video on how to make using pressure cooker. It will be useful for people who don’t have baking oven. Because I’m not sure of how much salt to use and what kind of tray to use inside it.

    Reply
    • swasthi says

      December 6, 2018

      Hi Naazira
      Please check this recipe on cooker cake. I have shared a video there. Follow the same instructions of using salt, plate and heating. Hope this helps.

      Reply
  23. sunitha says

    November 29, 2018

    5 stars
    hi swasti,
    hope u are doing well….I loved this recipe of yours as always and would like to know if I can roll the dough and cut to shapes for baking….and one more doubt is it compulsory to keep the dough in fridge….
    thank you
    regards
    sunitha

    Reply
    • swasthi says

      November 30, 2018

      Hi Sunitha
      I am good. Thanks for asking. I have never tried to roll the dough to a log as it is slightly crumbly. I think you can try. It may work out. Yes keeping the dough in the fridge helps the biscuits not to spread a lot while baking. Otherwise they will spread and become flat.

      Reply
  24. Anitha B. says

    October 7, 2018

    Hi Swasthi. Nice recipe. Can you share a vegan version of this biscuit, if you have one? You do such a great job with pics and videos of your recipes. I have a suggestion, could you also add a pic of the final product broken in half (showing the inside), wherever applicable. This way we can evaluate our effort better against the original.

    Reply
    • swasthi says

      October 8, 2018

      Hi Anitha
      I guess oil makes these biscuits less crisp. But should work with the same amount of oil. Yes what you said is right, I will surely include pics showing the texture. I do this for most cakes but not for cookies. Thanks for the suggestion, this never came to my mind. You can halve the recipe and try with oil.

      Reply
  25. Shalini says

    August 30, 2018

    5 stars
    I made these ragi biscuits without baking powder. They turned out good however my 10 months old started to cough after biting it. Was wondering if it is the ragi skin. Is there a way to get rid of that. Pl help as i am keen to feed my baby these for snack with milk.

    Reply
    • swasthi says

      August 30, 2018

      Hi Shalini
      Did you use homemade ragi flour? We usually sieve the homemade ragi flour through a cotton or muslin cloth if using for babies under 12 to 15 months. But the ready made flour is quite fine as it is milled. I think you must try passing it thru a muslin cloth and then use. Hope this helps.

      Reply
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