These 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.
Ready in <20 mins
½ cup RAGI FLOUR or finger milletflour
½ cup wheat flour or atta or fine besan
5 tbsp sugar or ½ cup powdered sugar or jaggery powder
½ to 3/4 tsp baking powder (optional)
1/4 tsp cardamom powder
6 to 8 tbsp GHEE melted or 1/2 cup cold butter
2 tbsp milk if needed
1.Preparation for ragi biscuits 1. Firstly powder 4.5 to 5 tbsp sugar. It will give you about half cup. Measure and use it.
2. Add ragi and wheat flour to a mixing bowl. Next add in baking powder or cardamom powder. Mix them well until combined.
3. Melt the ghee and cool it. Pour 6 tbsp of ghee to the flour mixture.
4. 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.
5. 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
1. Preheat the oven to 170 C for 15 mins.
2. Divide the dough to 14 to 16 balls. Flatten them slightly and press down with a fork.
3. Place them on a baking tray, 1 inch apart from the other as they become big after baking.
4. 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.
5. 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. 6. Transfer to a wire rack and cool completely. Store ragi biscuits in a air tight jar and use up to 3 weeks.
NUTRITIONAL BREAKDOWN :
( per biscuit)
1–2% ether extractives,
15–20% dietary fiber and 2.5–3.5% minerals.
It has highest amount of calcium (344mg%) and potassium (408mg%).