• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

THE E COOK BOOK

  • Home
  • About me
  • RECIPES
  • CONTACT

Ragi/Finger Millet Crackers

June 1, 2020 by Neeru Gulati Leave a Comment

Spread the love

 

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.
Print Recipe Pin Recipe
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.

Filed Under: All, Crackers, Recipes Tagged With: Ragi Flour, Whole wheat flour

Previous Post: « Sorghum Cookies-2
Next Post: Sorghum Jaggery Cocoa Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

LOOKING FOR A RECIPE?

DON’T MISS A RECIPE ENTER YOUR E-MAIL
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

JOIN ME ON

New Recipe

  • Sourdough Zingy Parcel
  • Strawberry Cake
  • Oats Jaggery Biscuits
  • Whole Grain Bread With Poolish

Tags

All purpose flour Almond flour Almond meal Amaranth flour Bananas Beetroot Brown sugar Carrots Chia seeds Chocolate Chocolate chips Cocoa Cocoa powder Custard powder Desiccated coconut Dessicated coconut Eggless Eggs Finger millet flour Flaxseeds Ghee/clarified butter Gluten Free Gram flour Gramflour Jaggery Jowar flour Khandsari sugar Khnadsari sugar Multi millet flour Oatmeal Oats Potatoes Pumpkin puree Pumpkin seeds quinoa Ragi Flour Rice flour Semolina Sorghum flour Soya granules Tangzhong method Tapioca flour wheat flour Whole Wheat Whole wheat flour

Copyright © 2021 · The Ecook Book