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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