Ragi/Finger Millet Crackers

As we were not getting the supply of our usual lite snacks, I planned to bake some savoury crackers with my tried and tested finger millet or ragi flour.

We, all know about the benefits of ragi. It’s a rich source of calcium, iron, vitamin B complex and antioxidants. Ragi is gluten-free and is good for people with gluten allergies.

I have used a mixture of ragi flour and wheat flour to bake these crackers. These are crispy with an amazingly light texture. Sesame is another superfood. A good source of calcium, magnesium, iron and copper. It’s good for teeth and bones. Make sure you add sesame to your diet too.

I was munching on them all day and in two days all the crackers were gone.

Bake them if you want something healthy and home-baked. They can be stored in an airtight container for up to 10 days.

Ragi Crackers

Savoury and scrumptious crackers full of Calcium and Iron.

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Prep Time 30 mins

Total Time 45 mins

Ingredients

  

• 1 cup Ragi or Finger millet flour
• 1/4 cup Wheat flour
• 4 tbsp Ghee or clarified butter
• Salt to taste
• 1/4 tsp Black pepper
• 1/4 tsp Red chilli powder
• 2 tsp Roasted sesame seeds
• 1/2 tsp Curry leaves powder
• Water to make the dough

Instructions

 

• Sieve the flours in a big bowl and add all the spices.
• Add ghee, one tbsp at a time and mix in with hands.
• Keep adding ghee and mixing with hands until the flour starts to look like bread crumbs.
• Make a dough using water. The dough should be soft.
• Allow it to rest for 15 minutes to half an hour.
• Meanwhile, preheat the oven at 150 C for 10 minutes.
• Divide the dough into two parts and roll between two layers of parchment paper. Sprinkle sesame seeds and press with the rolling pin.
• Cut crackers with a cookie-cutter like I did or use a sharp knife.
• Place them on a parchment paper-lined baking tray and bake for 12 to 15 minutes.
• Cool them on a wire rack and store in an airtight container.
  

Notes

Replace wheat flour by tapioca flour or rice flour if you want to make them gluten-free.

We are in the middle of a hot summer. I had kept ghee in the refrigerator for 15 minutes before baking to bring it to a semi-solid state.