Baking with Oat Flour: Ragi Crackers

ragi crackers

Baking cookies at home can be addictive. I have experienced it fully. Ever since I started making cookies at home, I have never looked back.

Baking with oat flour is easy if you add the right amount of ingredients.

Oatmeal makes a perfect snack when blended with other whole grains. Rich in fiber and calcium, oatmeal and ragi flour make a perfect blend.

savory ragi crackers

1 cup- Ragi flour
1/2 cup - wheat flour
3/4 cup - Oats
1 tbsp- curd
5-6 tbsp - chilled water (you may need little more water)
3 tbsp- olive oil (or any vegetable oil)
Salt as per taste
Red chilly flakes
1 tsp - Roasted flax seed powder (alsi)
1/2 tsp - Sesame seeds (roasted) - optional
1/4tsp- Ajwain/carom seeds
1/2tsp or more- cumin seeds/ jeera
1/2 tsp -Ginger paste
1 fat pinch of baking soda
1 pinch sugar
You can add any spices or herbs of your choice

Baking with whole Grains Process

Preheat the oven for 10 mins at 180 degrees.
Roast ragi flour for 3-4 minutes. Keep aside.
Roast oats for 2-3 minutes. Let it cool down and grind to coarse powder.
Mix oats, wheat, and ragi flour.
Add salt, red chilly flakes, flax seeds, sugar, carom seeds, jeera, ginger paste, and baking soda. You may add sesame seeds at this stage or garnish the chips with them.
Add baking soda.
Add olive oil and curd. Mix well. The atta will appear like bread crumbs.
Add 3 tbsp of water first. Do not add all the water together. We do not want a sticky dough.
Cut into thin slices.
Bake at 180 degrees for 15-18 mins.
Let the ragi crackers cool down.
Enjoy these salty chips with a hot cup of tea.

If you are interested to make yeast-free ragi bread, click here.

Comments

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