ragi biscuits

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

By Swasthi on August 1, 2022, 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.

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

6. Mix all of these well.


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

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.


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

cooling rack

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

ragi biscuits recipe

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

Ingredients (US 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 butter (refer notes)
  • 2 tbsp milk if needed


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.


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.


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 Swasthi’s 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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5 stars
Hi Swasthi,

I really liked the taste of the cookies.
Besan added a great flavour to it

I tried baking with Coconut oil. But the cookies were not firming up. It was very soft.
Could you throw some light on what would have gone wrong and how to correct it.

Hi Swathi,

I was looking for a Ragi cookie recipe and came across yours.

I tried making this with Coconut oil twice. But both the times the cookies didn’t firm up. Came out to be little too soft.

It tasted very good. Have used Besan.

I have followed all the steps and quantities as mentioned.

Can you please tell me what may the problem.

5 stars
Love your recipes. Tried this with besan for a gluten free version. I ended up over baking so they turned a bit hard later but the taste is still absolutely amazing. Really enjoyed having the biscuits!

Hi Swathi, I really like all your receipes.I want to make these ragi cookies for my 4 year old daughter. In step 11 above you have mentioned about “prick with fork” does it mean we need make small holes with the fork ?

5 stars
Hi Swathi, finally made the cookies using Ragi and Besan. Everyone in the family loved it. For my daughter added a choco chip :). Thanks for sharing the wonderful receipe.

5 stars
They are super nice n enjoyed doing,as I use to make with only ragi flour but adding besan gave the biscuits extra taste.thank you for sharing

5 stars
I tried this and it was so quick n tasty!! Everyone at home loved it. I Used Besan as I wanted to make it gluten free. Nxt time I’ll use coconut oil and make it vegan too. Wait for it to cool and it becomes nice and crispy.

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

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

5 stars
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.

Did you keep the quantity of jaggery same as suagar?

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)?

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

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

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

?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

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

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

5 stars
Really helpful!

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

Everyone in my family loved them..

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

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

Best wishes,


Can you also give us an oatmeal cookie recipe when convenient

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?

How do I use besan instead of wheat flour?

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.