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.
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.
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.
2. Next add in wheat flour or besan. You can use besan if you prefer to add some protein.
3. Add the baking powder if using. You can also skip it. Please read the notes in the recipe card to know more.
4. 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.
6. Mix all of these well.
7. Pour 6 tbdps ghee or soft butter. Make sure the ghee is melted and not hot.
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.
9. Cover refrigerate for 30 mins. Preheat the oven at 170 C for 15 mins before baking.
How to make eggless ragi biscuits
10. Divide the dough to 14 parts and make balls. Flatten them slightly.
11. 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.
13. Transfer them to a cooling rack. Cool completely.
Store ragi biscuits in air tight steel or glass jar. They keep good for 3 weeks at room temperature.
Ragi biscuits
For best results follow the step-by-step photos above the recipe card
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
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.
Notes
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)
© Swasthi’s Recipes
Sharon says
Hi its really nice recipe but my toddler is having milk allergy so can we replace ghee with any other substitute
swasthi says
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.
Sheila says
Neatly explained receipe!! turned out to be awesomely delicious!
Grateful for this receipe share.
swasthi says
Glad to know!
Shaili Suri says
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.
swasthi says
Hi Shaili
You are welcome! Glad to know! Thank you so much.
Namrata Bhulani says
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)?
swasthi says
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
Bargavi says
Hi, I tried ragi cookies with wheat flour n jaggery… Turned out delicious… My kids loved it.. thank you !!
swasthi says
Hi Bargavi
Welcome! Glad to know they turned out good.
Thanks for leaving a comment
Ramya says
How to bake a soft cookies more like nankhatai ??? With jamun mix wheat and jamun mix?my baby loves to have it!
swasthi says
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..
Madhrya s says
Can I use baking soda instead of baking powder. First time baking cookies, any idea on what quantities to use. Thanks!
swasthi says
Yes you can use a pinch of soda
Manjari Bala says
🙏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
swasthi says
Thank You Manjari
🙂
Pranjal Jaiswal says
I really like your recipes mam
I am your biggest fan.
swasthi says
Hello Pranjal
Thank you so much!
Kratika says
Someone suggested to roast the ragi flour before mixing with wheat and other ingredients. Is it required?
swasthi says
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.
siri says
Really helpful!
swasthi says
Thank you!
Siri says
Thank you so much for the recipe! Cookies really turned out yummilicious..
Everyone in my family loved them..
swasthi says
Welcome Siri,
Glad you all liked them!
Thank you!
Deepthi says
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
swasthi says
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.
🙂
Deepthi says
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
Deepthi says
Swasthi,
Can you also give us an oatmeal cookie recipe when convenient
swasthi says
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!
Swapna Rao says
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
Hello Swapna,
I think they had to bake a little longer. I have made these successfully without any changes even in microwave convection mode.
Krishya Punjabi Krishya Punjabi says
How do I use besan instead of wheat flour?
swasthi says
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.
Rohini says
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.
swasthi says
Hi Rohini,
Glad to know the cookies turned out good. Thanks much for the comment.
Asavari says
Hi.. How much salt should be kept at bottom of the cooker? And how much time to preheat cooker?
swasthi says
Hi Asavari,
Use about 2 cups of salt. You can preheat for 15 to 20 mins.
Priya says
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
swasthi says
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.
Tanvi Punjabi says
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..
swasthi says
Hi Tanvi,
You are welcome. Yes you can use vanilla if you don’t have elaichi.
Maggi Prince John says
Yes I have tried…it does go very well
swasthi says
Thank you!
Naazira says
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.
swasthi says
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.
sunitha says
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
swasthi says
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.
Anitha B. says
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.
swasthi says
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.
Shalini says
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.
swasthi says
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.