Ragi cookies are healthy and delicious cookies made with ragi (finger millet) flour and atta (Indian whole wheat flour or chapati flour). These wholesome eggless ragi cookies are a perfect tea-time snack. Ragi is a very versatile grain and has made its way from traditional ragi rotti (flatbread) and ragi laddo to cookies/biscuits.
Ingredients½ cup ragi flour
½ cup atta
2 tablespoon oats
½ cup jaggery powder
½ cup butter
¾ teaspoon baking powder
½ teaspoon cardamom powder
2 tablespoon milk
¼ teaspoon salt
Method- Dry roast ragi for 8-10 minutes until the raw smell goes. Let it cool completely
- Mix roasted ragi, atta, oats, baking powder, cardamom powder, and salt together in a bowl. Set aside
- In another bowl, combine butter and jaggery. Cream them together until it is light
- Add flour mixture and combine well. Rub the mixture with your fingers to incorporate the butter-jaggery
- Add 1 tablespoon milk at a time and bring together as a dough
- Wrap in a cling wrap and let it chill in the refrigerator for 20-30 minutes
- Meanwhile, preheat the oven at 160 C or 320 F. Line a baking tray with baking paper
- Once the dough is rested, pinch out small portions of the dough and shape it like cookies
- Place on the lined tray. Repeat with rest of the dough
- Bake in preheated oven for 15-18 minutes
- Cool on a wire rack
- Serve immediately or store in an air-tight container.