How to Make Ragi Biscuits at Home (Healthy & Crispy Recipe)

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How to Make Ragi Biscuits at Home (Healthy & Crispy Recipe)

Ragi biscuits are a healthy, homemade snack made using ragi (finger millet) flour, whole wheat flour, and natural sweeteners. These biscuits are rich in calcium, fiber, and iron, making them a perfect tea-time snack for kids and adults. The best part is that they are eggless and preservative-free.

Ingredients

  • Ragi flour – 1 cup

  • Whole wheat flour – ½ cup

  • Powdered jaggery or brown sugar – ½ cup

  • Butter – ½ cup (soft, unsalted)

  • Baking powder – ½ teaspoon

  • Baking soda – a pinch

  • Cardamom powder – ½ teaspoon

  • Milk – 2–3 tablespoons (as needed)

  • Salt – a pinch

Step-by-Step Ragi Biscuit Recipe

Step 1: Prepare the Dry Ingredients

  1. In a bowl, add ragi flour and whole wheat flour.

  2. Add baking powder, baking soda, salt, and cardamom powder.

  3. Mix well and keep aside.

Step 2: Cream Butter and Sweetener

  1. In another bowl, add soft butter and powdered jaggery (or sugar).

  2. Mix well until the mixture becomes light and creamy.

Step 3: Make the Dough

  1. Add the dry flour mixture gradually into the butter mixture.

  2. Mix gently.

  3. Add milk little by little to form a soft, non-sticky dough.

  4. Do not over-knead.

Step 4: Shape the Biscuits

  1. Preheat the oven to 180°C (350°F) for 10 minutes.

  2. Line a baking tray with parchment paper.

  3. Take small portions of dough and roll into balls.

  4. Flatten gently using your palm or a fork.

  5. Place biscuits on the tray, leaving space between them.

Step 5: Bake the Biscuits

  1. Bake at 180°C for 15–18 minutes.

  2. Remove when edges turn slightly brown.

  3. Let biscuits cool completely; they will crisp up as they cool.

Tips for Perfect Ragi Biscuits

  • Always use fine ragi flour for smooth texture.

  • Do not over-bake; biscuits harden after cooling.

  • If dough cracks, add 1–2 teaspoons of milk.

  • Use butter at room temperature for best results.

No-Oven Method (Optional)

You can bake ragi biscuits in a kadai or thick pan:

  1. Preheat a heavy kadai with salt at the bottom for 10 minutes.

  2. Place biscuit tray inside.

  3. Cover and bake on low flame for 25–30 minutes.

Variations

  • Ragi Oats Biscuits: Replace wheat flour with oats powder.

  • Ragi Chocolate Biscuits: Add cocoa powder or chocolate chips.

  • Sugar-Free Ragi Biscuits: Use date powder or coconut sugar.

Storage Tips

  • Store in an airtight container.

  • Stays fresh for

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