Ragi biscuits with wheat flour & oats / eggless, butter less Ragi cookies (foxtail millet cookies) is my first post on baking recipes. Thanks a ton to my neighbor for teaching me this wonderful biscuit recipe. I had tried this so many times. It never flopped. Its a keeper recipe. Usually nankhatai is made with maida & vanaspathi/dalda in most of the Indian bakery.
First time I too tried only with maida & ghee. It tasted great, just melted in my mouth. But we all know maida and dalda are not advisable to eat.So I thought of using a combination of wheat flour, ragi flour , powdered oats and I replaced vanaspathi with cooking oil . It was excellent in taste. I couldn’t find any difference in the taste & texture.
Do try this ragi, wheat flour nankhatai , I am sure you’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary. Also you can see the picture of the biscuit I made just with wheat flour and little maida.Try whichever u like 🙂
Ragi biscuits / Ragi cookies with wheat flour
Ragi, wheat flour, oats biscuits – I call it as multigrain cookies/ nankhatai
Cuisine: Indian
Category: Cookies Recipes
Serves: 15
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 200ml
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Ragi flour – 1/2 cup
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Wheat flour – 1/2 cup
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Oats – 1/4 cup
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Maida – 1/8 cup (just for binding) (half of 1/4 cup)
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Plain Corn fakes – fistful (crush it and add ) (optional)
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Sugar – 1/2 cup + 2 – 3 tbsp ( usually flour & sugar ratio is 2:1)
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Elachi / cardamom seeds – 2 nos
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Cloves – 3 nos
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Cooking oil – 1/4 cup + 1/8 cup
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Baking powder – 1/2 tsp
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RAGI BISCUITS/NANKHATAI – STEP BY STEP PICTURES
- Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
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Powder the oats and mix all the flours together. Heat it in the oven for 1-2 minutes. This is the most important step . If you forget to roast the flours , you get a raw smell in the biscuit.
 
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Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 mins.
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Then add the sugar mixture and flour. Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading. ( This gives a crunchy taste here and there while eating. But this is optional. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it’ll be tight.
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Now take little dough and make small , flat balls out of it. If you have cookie cutters,shape it as you desire.
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Preheat the oven in convection mode at 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode..
 
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The biscuits will raise slightly and the color turns.
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Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
Enjoy!
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Note
- Roast the flours together in oven for 1- 2 minutes in microwave mode. U’ll get a nice aroma. Mix well, break lumps if any and then add it to sugar.
- Adjust the baking time as per your oven. Mine took exactly 25 minutes. Keep an eye after 15 minutes of baking. Over baking may lead to hard , burnt biscuits. Also under baking gives a raw , uncooked smell.It wont come out of the tray easily. It will break. In this condition, keep it for 5-10 more minutes. U’ll get it right.Little cracks may come, no problem.
- If you want to add ghee or vanaspathi , just replace the cooking oil with it. The quantity would be the same ( may be little less).
- Usually in bakeries, they add vanaspathi/ Dalda.
- While kneading the dough , it shouldn’t be too crumble in nature. Add more oil if necessary. U should be able to make the flat balls without cracks. Roll it tight and make balls. (The procedure is the same as we make for gulab jamun.)
- Don’t forget to add cloves.This gives the bakery flavour.
- Adding cornflakes is purely optional .
- I have added oats .So you may feel the biscuits are too soft. If you want , skip the oats and use wheat & ragi flour with little maida.
- Store the biscuit in an air tight container.Its shelf life is 15 days.
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Lovely nankhattis and quite an interesting recipe withoutbutter too. Thanks for sharing. Will try soon
wonderful one w/o butter.. love it..
healthy and delicious recipe chitra:)
thx. for sharing.
Delicious n crispy nankhatis…
healthy and delicious ..
very healthy n delicious nankathai…looks perfect n yumm
Definitely a guilt free nankhattais,quite addictive.
superb biscuits
Nice health biscuits, looks superb..
so wonderful. looks awesome. bookmarked
Healthy and yum,they look wonderful.
wonderful n healthy biscuits!!
Healthy recipe..never tried making nankathais with wheat flour.
Healthy biscuits..love the idea
These are incredibly cute! I've been trying to find recipes that use whole wheat flour and this looks perfect! Yum!
Healthy & tempting cookies!!
Prathima Rao
Prats Corner
delicious and healthy biscuits… butterless as well… will surely give this a try…
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Amina Creations
delicious cookies…
having tasted the one u brought I am sure this version also tastes great like that. wonderful bake!
That's very interesting & healthy recipe. Looks really good!
The mulitigrain nankhatai with no eggs,sounds interesting n delicious dear!!
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These were the first cookies I tried making too… looks great.
healthy n yummy nankhatai, awesome prep 🙂
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Hi,
I would love to make this. Please tell me " Is it possible to use yogurt or applesauce in lieu of the oil " to make it more healthier ?
Thanks,
Anusha
I did go ahead and make it… AMAZING !!!! Do let me know whether I can use yogurt / greek yogurt for half of the quantity of ghee mentioned.
Thanks,
Anusha
Hi anusha ,
I have not tried with yoghurt or applesauce. I think u can use applesauce instead of oil.Try replacing half of the quantity of oil..Do try and let me know the results 🙂
Thank you for the recipe I was look for it for very long time.
These seem very interesting, as I am trying baking from unrefined ingredients these days. Could you please clarify a few things? Is ragi the same as baajra ? Also, when you say wheat flour, do you mean says, or wholewheat like they have in the US etc? I'm hoping you mean good old aata:) one more thing. Provided you are using aata, could I use that instead of ragi? As in, aata with a little maida, n may be oats?
Ragi is finger millet. This is different from bajra.. The atta i mentioned here is the one we use for making roti.. U can try this biscuit with either ragi or wheat flour alone with little maida for binding.. Hope i cleared ur doubts. Do try n let me know ur feedback 🙂
thanks for publishing a healthy food item
It sounds delicious recipe…I have couple of doubts.. Giving standing time in oven means what?
Should we keep them on butter paper in the oven to avoid sticking on the tray?
I am very excited to try your recipe and let you know the results.
Can I replace sugar with jaggery?
Hi, I think you can use it.
I tried this recipe today, I did one mistake of not powdering the sugar and it resulted in disaster. Didn't like the taste, it was like burnt coffee 🙁
Hello Gaya3,
Next time please try it right. You will like it.