Finger millet or Ragi is a food ingredient which require an acquired taste, as it is not very appeasing to the palate. The somewhat saw dust taste put off many to even try this most nutritious wholegrain in their cooking. But believe me Finger millet cookies, puttu, cakes and muffins with a pinch of spice and extra flavors will go a long way in making Ragi an appetizing grain.
Print
Finger Millet or Ragi Cookies – A Crispy Healthy Treat
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Description
These crispy Ragi cookies are a healthy treat, combining the nutritious benefits of finger millet with the rich flavors of cocoa and cinnamon.
Ingredients
- 1 cup (240 ml) Ragi or finger millet flour
- 1 tbsp cornflour
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- 1/2 cup (100 g) sugar or palm sugar
- 1/2 cup (115 g) butter
- 1 tsp curd or yogurt
- 1 tsp cinnamon
- Chocolate chips, as desired
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Heat a wok over medium heat and dry fry the Ragi flour for a few minutes until the raw smell disappears. Set aside to cool.
- In a large mixing bowl, combine the Ragi flour, cornflour, all-purpose flour, cocoa powder, baking powder, and cinnamon powder.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the curd or yogurt and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, add a little more yogurt.
- Fold in the chocolate chips.
- Roll the dough into small balls and flatten them slightly. Place them on the prepared baking tray, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are firm and the tops are slightly cracked.
- Remove from the oven and let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- You can substitute palm sugar with regular sugar for a different flavor.
- If you prefer a richer taste, increase the amount of cocoa powder slightly.
- These cookies pair well with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 50
- Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Mujadara Recipe: Middle Eastern Lentils and Rice
- Pumpkin Masala Curry
- Smokey Sweet Potato and Black Bean Tacos
- Stuffed Zucchini Boats
Frequently Asked Questions
What is ragi (finger millet) and why does the recipe dry-fry it first?
Ragi, also called finger millet, is a highly nutritious whole grain with a distinctive earthy, somewhat sawdust-like taste as the article describes. The instructions call for dry-frying the 1 cup of ragi flour in a wok for a few minutes until the raw smell disappears — this toasting step mellows the raw grain flavor before it goes into the dough. 
Can I substitute palm sugar with regular sugar?
Yes — the notes explicitly note that palm sugar can be swapped for regular sugar. The recipe uses ½ cup (100 g) of either; palm sugar adds a subtle caramel note, while regular granulated sugar will produce a more neutral sweetness.
What does the yogurt (curd) do in this recipe?
The 1 tsp of curd or yogurt is creamed together with the butter and sugar to add a small amount of moisture and a slight tang that balances the cocoa and cinnamon. The instructions also say to add a little more yogurt if the dough turns out too dry.
Hi Sangeeta,
I recently made a cookies with betty crocker ginger cookie mix, instead of adding butter, I added olive oil & they turned out so good & healthy !
I also added ragi flour & some quick oats to get that nutty flavor.
After seeing your recipe, I am going to make only ragi + oats cookies with olive oil, adding rest all the ingredients which you have mentioned here.
Hope they turn out well :)
Thanks
Priya