How to make ragi cookies

Eggless Ragi Biscuits

 

 

Eggless Ragi Biscuits

Eggless Ragi Biscuits | Ragi Cookies recipe with detailed notes, stepwise pictures and recipe video. Eggless Ragi Biscuits or Ragi Cookies recipe is healthy, kids friendly and very simple cookie you can make for tea time. 

Ragi Biscuits

Ragi or Finger millet is an excellent source of natural calcium which helps in strengthening bones for growing children and aging people. It is known as the wonder grain and is one of the most ancient grains. Ragi, the cereal is gluten-free and suitable for those who are gluten or lactose intolerant. This millet helps to control diabetes, helps fight anemia. Regular consumption of Ragi helps in relaxing the body and is super food to help relieve anxiety and stress.

Other healthy Ragi recipes you might like 

Ragi Idli 

Ragi Puttu 

Eggless ragi cookies

Also check out our Cookie collections that you might like.

Things to note

Dry Roast the Ragi Flour

Always dry roast the Ragi Flour before making the cookies. Dry roast in medium-low flame until fragrant. 

Healthy Ragi Biscuits

How to soften the Butter

Do not melt the butter. Melted butter will yield hard cookies. It is very essential to bring the butter to room temperature and make sure it is softened. Let the butter sit in room temperature for couple hours. Time taken to soften the butter depends upon where you live and the climate conditions. When you gently press on the butter, it should form a dent – that’s how you know the butter is softened and ready to use.

 

 

Pro TipSimple trick to soften the butter fast – Fill a tall microwaveable glass with water. Microwave the glass with water for 2 minutes. Pour the water out, and invert the empty hot glass on the butter. The Butter will be softened easily.

Sift the flour

Do not add more than the mentioned baking powder, or baking soda for this recipe. Sifting the flour with baking powder, baking soda gives a lighter flour and a beautiful texture to the cookies. It is also easier to incorporate the flour with wet ingredients when sifted. If you add more than mentioned baking powder, your cookies taste bitter. Too little baking powder will make your cookies hard.  Do not let the dough sit for a long time after adding the flour and baking powder and soda. Baking powder and Baking soda are added to this cookie to make soft, fluffy cookies. Also they are responsible for the extra brown color in our cookies 🙂

Flour

I have tested this recipe with whole wheat flour and all-purpose flour. Honestly, I did not find any difference at all. It was the same and gorgeous. If you want to replace All purpose flour instead of wheat flour you can. 

Ragi Biscuits

Bake without oven

Always use an old heavy bottomed pan / pot with tight lid to cook the cookies or cake on stove top. You can line the pan with aluminum foil and place the cookies directly on the foil to cook. Or alternatively, you can use idli plates to stack the cookies and cook them all at one single shot. Grease the idli plates with cooking spray or oil before you line them with cookie dough. 

Ragi Biscuits Video Recipe

 

Lets check out the recipe

Prep work

Firstly, Soften 1/2 cup or 1 stick unsalted butter by bringing 1/2 cup butter to room temperature for 1 -2 hours. 

Gather other ingredients and keep them ready. If you wish you can powder 1/4 cup granulated sugar. Measure 1/2 tsp baking powder, 1/4 tsp baking soda, and 2-3 tbsp milk. Keep aside. Preheat the oven at 350°F or 180 °C.

Secondly, bring a Kadai or a heavy-bottomed pan over a medium-low flame. Add 3/4 cup of ragi flour and dry roast until fragrant. Make sure to keep the flame in medium-low heat. Keep aside and cool completely. 

Ragi Biscuits Step 6

In a wide mixing bowl, add 1/2 cup butter (softened) and 1/4 cup sugar. Cream butter and sugar until sugar dissolves. If using a hand beater, beat the butter and sugar for 3-4 minutes at medium speed. 

Ragi Biscuits Step 1

Bring a sifter over the bowl and add 3/4 cup of dry roasted ragi flour and 1/4 cup of wheat flour. Furthermore, add 1/2 tsp baking powder and 1/4 tsp baking soda. Sift the flour. 

Ragi Biscuits Step 2

Gently mix the flour to combine along with the butter-cream mixture. Now the mixture will look like breadcrumbs.  At this stage add 2-3 tbsp of milk and form a dough. 

Ragi Biscuits Step 3

You need not knead the dough. Just form the dough. Finally, grease the baking tray with butter/cooking spray or line using a parchment paper. Pinch a small ball and roll to form a small cookie. There should be no cracks. 

Ragi Biscuits Step 4

If there are cracks, add 1 tbsp of milk and knead the dough again to form a dough. Now make the cookie balls and line it on the baking tray. 

Now, poke holes using a fork on all the cookie ball dough. Bake at 350°F or 180 °C for 15-18 minutes. 

Ragi Biscuits Step 5

Lastly, once the ragi biscuits are baked, finally cool the ragi cookies or ragi biscuits completely.  Enjoy with tea or coffee. Store them in an air-tight container. Keeps fresh for a week. 

Using Idli plate and Pan

Preheat an old pan (With or without aluminum foil) in high flame for 10 minutes.
Follow the steps to form the cookie dough. After the cookie dough is formed, grease the idli plates with butter or cooking spray and form small cookie dough balls.
Place the cookie dough on the grease idli plates and place the plates inside the preheated pan.
Allow it to cook for 25-30 minutes in low heat.
The cookies in the lower idli plates cook faster, remove the idli plate (with cooked cookies) and continue to cook the rest (if it is undercooked).
Cool the cookies completely and enjoy the eggless ragi cookies with a cup of milk.

How to make ragi cookies

 

Ragi Biscuits | Eggless Ragi Cookies

Eggless Ragi Cookies | Ragi Biscuits recipe, healthy, tasty and easy to make for evening tea or coffee.
Prep Time15 mins
Course: Snacks
Cuisine: American, Indian
Keyword: easy ragi biscuit recipe, easy ragi biscuits, easy ragi cookies, healthy ragi biscuits, healthy ragi cookies, kids snacks recipes, no maida ragi biscuits, ragi biscuits, ragi cookies, whole wheat ragi biscuits
Servings: 20 cookies
Author: Jayasudha Sivakumar

Ingredients

  • 1/2 Cup unsalted Butter Softened, room temperature
  • 1/4 Cup Sugar granulated or powdered
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 3/4 cup Ragi Flour dry roasted
  • 1/4 cup Whole Wheat Flour
  • 2-3 Tbsp Milk

Instructions

  • Firstly, Soften 1/2 cup or 1 stick butter by bringing 1/2 cup butter to room temperature for 1 -2 hours.
  • Gather other ingredients and keep them ready. If you wish you can powder 1/4 cup granulated sugar. Measure 1/2 tsp baking powder, 1/4 tsp baking soda, and 2-3 tbsp milk. Keep aside.
  • Preheat the oven at 350°F or 180 °C.
  • Secondly, bring a Kadai or a heavy-bottomed pan over a medium-low flame.
  • Add 3/4 cup of ragi flour and dry roast until fragrant. Make sure to keep the flame in medium-low heat.
  • Keep aside and cool completely.
  • In a wide mixing bowl, add 1/2 cup butter (softened) and 1/4 cup sugar.
  • Cream butter and sugar until sugar dissolves. If using a hand beater, beat the butter and sugar for 3-4 minutes at medium speed.
  • Bring a sifter over the bowl and add 3/4 cup of dry roasted ragi flour and 1/4 cup of wheat flour.
  • Furthermore, add 1/2 tsp baking powder and 1/4 tsp baking soda. Sift the flour.
  • Gently mix the flour to combine along with the butter-cream mixture. Now the mixture will look like breadcrumbs.
  • At this stage add 2-3 tbsp of milk and form a dough.
  • You need not knead the dough. Just form the dough.
  • Finally, grease the baking tray with butter/cooking spray or line using a parchment paper.
  • Pinch a small ball and roll to form a small cookie. There should be no cracks.
  • If there are cracks, add 1 tbsp of milk and knead the dough again to form a dough. Now make the cookie balls and line it on the baking tray.
  • Now, poke holes using a fork on all the cookie ball dough. Bake at 350°F or 180 °C for 15-18 minutes.
  • Lastly, once the cookies are baked, cool the cookies completely. Store them in an air-tight container. Keeps fresh for a week.

Notes

Please refer the above 'Things to Note'  points for perfect Ragi Biscuits recipe.
 
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