Padhuskitchen


Ragi Biscuits-Finger Millet Biscuit (Cookies) Recipe-Healthy Snacks Recipes

by 78 Comments

Looking for easy and healthy snacks recipes? These ragi/finger millet biscuits are quite easy to prepare, very healthy and tastes very delicious. They are rich in fiber, protein and calcium. You can have it as evening snacks, in between meals, at tea time or any time of the day without any guilt feelings. You can give these healthy ragi biscuits to kids after they come back from school. Today we will learn how to make ragi biscuits following this easy recipe with step wise pictures.

Ragi Biscuits-finger millet cookies

Finger Millet Biscuits-Ragi Biscuits


Finger Millet Biscuits-Ragi Biscuits

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Yields: 25 Biscuits
 Recipe Category: Biscuits
 Recipe Cuisine: Indian

   Ingredients needed

   Finger millet/ragi flour -1/2 cup
   Wheat flour-1/2 cup
   Powdered white sugar/powdered organic jaggery-1/2 cup
   Cold Butter-100 grams- 1/2 cup
   Baking powder -1 tsp
   Vanilla essence   -1/2 tsp
   Milk – 2 tbsp to knead the dough

Preparation

Grease a cookie tray with butter and keep it ready.

Pre heat the oven to 180 degree C for 15 minutes.

Roast ragi flour on low flame until you get a nice smell of roasted ragi. Leave it to cool.

 
Sieve together ragi flour, wheat flour and baking powder.

Method

Now all our ingredients are kept ready. Cut butter into small pieces and add to the sieved ragi + wheat flour.

how to make ragi biscuits

Mix well with your fingers until the mixture become crumbled as shown in the picture below. 

Add powdered sugar or jaggery or brown sugar and mix it well.

preparing ragi sweet biscuit

Add needed milk little at a time and make a smooth dough. Refrigerate the dough for 15-20 minutes.

how to prepare ragi cookies/biscuits

Dust wheat flour and roll out the dough. The rolled out dough should not be too thin nor too thick. Using a lid or cookie cutter, cut desired shapes. I have used a round bottle cap. Press it with a fork as shown in the picture below to give it a striped pattern. Alternatively, you can make small balls out of the dough, press it between your palms to give a round flat shape (just like cookies) and make striped design with a fork and then bake.

finger millet cookies

Place the biscuits on a greased tray and bake at 180 degree C for 15-20 minutes or until the biscuits start browning slightly. Remove and cool on a wire rack. Once it cools it will become crisp. Store it in an airtight container.

Variations -For cardamom flavor, add 1/4 tsp cardamom powder instead of vanilla essence.

For cinnamon flavor, add 1/4 tsp of cinnamon powder instead of vanilla essence.

Check out my Whole Wheat Biscuits and Marie Biscuit Cake recipe.

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Reader Interactions

Comments

  9. Remya RK

    Hi Padhu,

    I made your ragi biscuits yesterday following your recipe and it came out really well. It was my first try into proper baking. My kids and brothers kid liked it very much. I used sieved organic jaggery and powdered cardamom seeds instead of vanilla flavour as you gave in variations. One small issue was, biscuits were more brown at the bottom. I think if I was keeping in top rack, it should have been fine. I think it will be good if you are mentioning that in notes for beginners in baking.

    I have few doubts here.

    1. Can we reduce butter and increase milk, what diff it will make for the biscuits? (The reason being my biscuits got ended up in a day… 🙂 So I thought that much amt of butter is going inside)
    2. Have u used heaped cup or flat cup for flour measurement?
    3. Can I bake these biscuits without baking powder? If yes, what other things I should increase?

    Before I tried Paneer butter masala following your recipe and it came out excellent. Now I will surely try your other recipes. Thanks a lot for all your help.

    Reply

    • Padhu Sankar

      Thank you for liking the biscuits. You can reduce the butter a little but if you reduce it too much, the biscuits will be hard. If you add too much milk, you will not be able to shape in the form of biscuits. Another alternative to butter is ghee.
      2. I have used flat cup. I will mention it clearly if I had used heaped flour.
      3.Baking powder gives softness to the biscuits, so do not omit it, but you can reduce it to 1/2 tsp.
      Happy to know that paneer butter masala turned out well.

      Reply

  11. Remya RK

    Hi Padhu,

    I have put a comment for ragi biscuits 2 weeks back by asking some doubts. Still that comment doesn't appear here. Could you pls clarify those doubts?

    Reply

  12. Padhu Sankar

    Dear Ramya – I was on a vacation to UK. Back only now and saw more than 200 comments waiting to be published. I will check out your doubts and answer at the earliest.

    Reply

  14. Sonali Oza

    Hi, nice recipe. Unfortunately I couldn't get it right. I used ghee. After 20 mins of baking, biscuits were soft like dough but turned dark black on the edges. I can't figure out what went wrong. Can you think of anything?
    Thanks

    Reply

  15. Gaja Lakshmi

    HI Padhu,
    thanks for the recipe and it looks very yummy. Can u pls suggest which oven/microwave conventional/ OTG best for baking cookies and cakes and model. I am planning to buy it a new one.

    Reply

  17. Alpa Shah

    Hi Pashu, I tried these biscuits and they turned out super yum! Thank you for sharing it. Is there any way I can include dry fruit powder in this recipe? I mean what other ingredients have to be adjusted if I add 1/2 cup of dry fruits powder? Thanks again!

    Reply

  18. Subu

    Hi Padhu I tried this recipe. The day it was made it was crispy. But the next day it lost its crispness. It was chewy. What might be the reason?? Anyway the taste was excellent. I also tried this recipe with jaggery& sugar. That also came out excellent. Thanks for posting this recipe.

    Reply

    • Padhu Sankar

      Store it in an airtight container. Mostly these biscuits soften after 2 days. You can try making the biscuit a little thinner. Another suggestion is you can put it in the preheated oven for a few minutes before eating.

      Reply

  19. Unknown

    Hi

    I followed the same recipe replacing butter with ghee. But my cookies did not set at all..they were crumbly all throghout looked uncooked and I landed up burning them. What went wrong..is this because of ghee.. n if I want to replace butter with ghee what proportion should it be.

    Thanks in advance
    Neha

    Reply

  21. Raji

    I tried this recipe yesterday…it came out really well and tasty..what is the purpose of keeping the batter in fridge?

    Reply

    • Padhu Sankar

      If you do not refrigerate, you will have difficulty in rolling the dough and it will not retain the shape. We are refrigerating the cookie dough for it to become a little firm.

      Reply

  22. Unknown

    Hi Padhu
    I have always wondered how to add ragi to my daughter's diet, I got answer through your recipe. My daughter loves it a lot and she takes it to school as snack.
    First time I tried your recipe it came out good but it was hard ,so second time I did some changes and it's a big hit. Thanks a lot.please keep posting recipes like this.

    Reply

  24. Vinithra B

    Hai mam I like ur recepies very much… Tried many recepies and came out well…ur recepies all are with simple ingredients and easy way to cook ….that's y I like ur recepies very much…way of ur posting with pictures also simple and easy to understand… Please tell how to do home made raagi biscuits without oven….pkease

    Reply

  31. arpitha bhat

    Hi padhu,
    I tried Ur recipe today..the taste was good but I felt it was little soft Nd not crispy and crunchy..what could be the reason?I have used cold unsalted butter.i baked for 18mins at 180c.please help

    Reply

  32. manic

    Hi padhu,
    Can you give the recipe for half the biscuits. ie do I cut everything in half including the baking powder? Thanks!

    Reply

    • Padhu Sankar

      I have used only electrical OTG oven for this. Preheat for 10 mins, keep in the middle rack. Regarding the timings, it differs depending on the oven. Keep an eye when baking for the first time. Once you know, you can set the timings.It will take 15 mins or more.

      Reply

    • Padhu Sankar

      The baking time changes depending on the oven used. When you find the bottom of the cookie starting to brown, you can remove from oven. It will be soft but once it cools, it will be perfect.

      Reply

  41. Bret

    Hi Padhu, when I used white sugar the cookies came out very well but when I used naattu chakkarai it wasn't very crispy but it was chewey! Why is it?

    Reply

  45. Minal

    Hi thanks for the recipe, I use the same recipe for making biscuits and replace the butter or ghee with coconut oil. One might need less oil so better to add it and check as per the instructions given in your procedure. I normally use little less than half a cup. I have also tried omitting the baking powder and the bidcubis were fine. Thanks again for inspiring many of us to use millets and local flours for simple baking.

    Reply

  46. subha palanivel

    Hi Padhu, Thanks for the recipe..I have tried many times of making this Ragi cookies, every time it came out so yum..Thanks a lot..Can i add small pieces of nuts into this? Will it work fine ?

    Reply

  48. Jeevitha

    Hi.. This was my first try in baking.. It came out very well except the fact it is little bitter in taste. What could have gone wrong? Thanks..

    Reply

  50. Rachana Gaonkar

    I made ragi cookies twice bt somehow they are softening after 1st day.
    May I know it’s reason?

    Reply

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