Eggless Ragi Digestives Sugarless | Ragi Cookies Healthy Easy No Oven |No Baking Powder Cookies| INDIAN Airfryer Recipe
When dad tasted these eggless ragi digestives, he said, "Nobody can say this is homemade ragi cookies." I was on cloud 9 with this accolade from dad on the easy ragi digestives no oven recipe in airfryer. Then I revealed the secret to these ragi cookies - which use a tablespoon of cocoa powder for flavor, which makes it a kid-friendly recipe.
Whether you are looking for an eggless cookie recipe no oven or a healthy baked beauty for kids in airfryer, this ragi digestives recipe is exactly you need for those family tea times that you enjoy the most.
Wondering if baking with whole grains is tough? Looking for an eggless ragi digestives cookie recipe? Here is one simple eggless cookie recipe that uses no sugar, less fat, and all the healthy ingredients. The ragi digestives are just perfect for kids and elderly alike. The kid-friendly cookies will be an instant hit at your home. Try out these ragi digestives sugarless today.
1/2 cup ragi flour (finger millet)- i use sprouted ragi flour (homemade)
1/2 cup oatmeal/oats flour/powdered oats
1/4th cup jowar or whole wheat
1 tbsp cocoa powder
1 tbsp solid ghee( or butter)- refrigerate ghee for 30mt before baking
1/4th cup extra virgin olive oil or any other seed oil (or butter/solid ghee)
1 tbsp milk
1/4-1/2 cup- jaggery powder (or sugar powder)
In another bowl, add ghee, olive oil, and milk.
Whisk well and add jaggery powder.
Whisk once again until light and fluffy.
Now it's time to add the flour mix.
Try to fold with hands.
Do not knead. You do not want chewy cookies. Kneading will support gluten formation, which is not what we need for these ragi digestives. Gluten makes cookies chewy. But we want them crunchy, right? So go ahead without kneading.
Leave the dough for 30 minutes.
After half an hour, the flour should have absorbed oil and tightened a bit.
Now flatten it like a thick roti -1/4 inch.
Cut into cookie shapes.
Place cookies on a baking tray and refrigerate for 20-30 mins.
Preheat oven or microwave convection for 10 minutes at 170 degrees. I airfried the cookies and preheated it for 3 mins.
Bake ragi digestives without baking powder for 12-15 mins at 170 degrees.
Allow ragi cookies to cool down before munching these sugarless beauties.
Feedback on ragi digestives sugarfree
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| eggless ragi cookies digestives sugarless in airfryer |
Whether you are looking for an eggless cookie recipe no oven or a healthy baked beauty for kids in airfryer, this ragi digestives recipe is exactly you need for those family tea times that you enjoy the most.
 |
| sugarless ragi digestives gluten free kid friendly recipe |
Wondering if baking with whole grains is tough? Looking for an eggless ragi digestives cookie recipe? Here is one simple eggless cookie recipe that uses no sugar, less fat, and all the healthy ingredients. The ragi digestives are just perfect for kids and elderly alike. The kid-friendly cookies will be an instant hit at your home. Try out these ragi digestives sugarless today.
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| eggless cookies ragi digestives for kids and elders |
- Did you know ragi or finger millet is a rich source of iron that makes it a perfect food option for anemic patients?
- A rich source of fiber, ragi is no less than a wonder grain - a superfood.
- The whole grain contains bran, endosperm, and germ, which adds to their fiber content.
- The gluten-free grain is a staple in south India - and is overloaded with calcium, fiber, amino acids, vitamin D, and good carbohydrates. Since it is a good source of calcium, you need vitamin D to absorb calcium. Your body makes Vitamin D3 from a reaction to the UV rays. Vitamin D2 is sourced from vitamin D fortified milk and poultry sources, such as egg yolk, fatty fish, and liver.
- Ragi for diabetics is a good low carb option. It is a skin-friendly grain, since it is packed with amino acids that help revert skin aging.
- The antioxidant-rich ragi benefits those fighting stress, depression, helping you manage cancer symptoms.
- The high content of dietary fiber makes ragi a superfood for weight loss enthusiasts.
Millets are a holy grail for those with gluten allergy or a normal human with excellent sugar control.
Eating millets with fiber can help slow down the absorption of carbohydrates. So you may try using
- soluble fibre that can absorb a lot of water and form a gel-like consistency - as a result, it slows down the absorption process of carbohydrates - e.g oats, apple, beans, flaxseeds, nuts, and barley
- proteins along with the carbohydrates - If you combine proteins with carbs, it will slow down the absorption of the latter, as protein takes longer for digestion. E.g. of proteins poultry, lentils, eggs, fish, and seafood. Vegetarian options include dairy and nuts.
Ingredients
1 cup=240 ml1/2 cup ragi flour (finger millet)- i use sprouted ragi flour (homemade)
1/2 cup oatmeal/oats flour/powdered oats
1/4th cup jowar or whole wheat
1 tbsp cocoa powder
1 tbsp solid ghee( or butter)- refrigerate ghee for 30mt before baking
1/4th cup extra virgin olive oil or any other seed oil (or butter/solid ghee)
1 tbsp milk
1/4-1/2 cup- jaggery powder (or sugar powder)
How to make Ragi Digestives for Kids: No Baking Powder
Sift all flours along with cocoa powder 4-5 times. This will help aerate the flours, so the ragi cookies are light and crunchy when you bake them.In another bowl, add ghee, olive oil, and milk.
Whisk well and add jaggery powder.
Whisk once again until light and fluffy.
Now it's time to add the flour mix.
Try to fold with hands.
Do not knead. You do not want chewy cookies. Kneading will support gluten formation, which is not what we need for these ragi digestives. Gluten makes cookies chewy. But we want them crunchy, right? So go ahead without kneading.
Leave the dough for 30 minutes.
After half an hour, the flour should have absorbed oil and tightened a bit.
Now flatten it like a thick roti -1/4 inch.
Cut into cookie shapes.
Place cookies on a baking tray and refrigerate for 20-30 mins.
Preheat oven or microwave convection for 10 minutes at 170 degrees. I airfried the cookies and preheated it for 3 mins.
Bake ragi digestives without baking powder for 12-15 mins at 170 degrees.
Allow ragi cookies to cool down before munching these sugarless beauties.
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| feedback on ragi digestives |
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feedback on ragi digestives  |
Can we make them without jaggery or sugar?
ReplyDeleteAre you looking for a diabetic friendly recipe?
Deleteyes please.... can u suggest one?
DeleteThanks for stopping by. I am making a cookbook on diabetes friendly recipes. Keep watching this space for diabetic recipes. Meanwhile, please explore this page with diabetes recipes http://www.mercuryimp.com/2017/01/diabetes-friendly-food-recipes.html
DeleteHello dear, you can subscribe to my youtube channel for updates on diabetes-friendly recipes. I have shared a few diabetes-friendly cookies /crackers there...check these https://youtu.be/0NzhBzwekuE
Deletehttps://www.youtube.com/watch?v=nWQXAOogQRc
Hi whole wheat is our regular atta right? With which we make roti?
ReplyDeleteHello, yes, whole wheat flour is the one that you make roti with. If a label reads only wheat flour (refined wheat flour), it could be maida,
DeleteI don't want to add cocoa powder as my daughter is just 8 months old .what can I substitute for it?
ReplyDeleteAdd almond meal or any nut powder instead. Try out my lactation cookies dear. You'll those yummy bites. Here's the recipe link: http://www.mercuryimp.com/2017/06/lactation-cookies-for-new-moms-simple.html
DeleteThe cookies look delish Ravneet..perfectly done and oh so healthy ,!
ReplyDeleteThank you, Poonam.
DeleteHi ravneet...i made these biscuits n they were super light n crunchy but have few queries even after keeping the dough for 30 mins it didnt get tight then i had to refrigerate it for a while and secondly my cookies were tasting a bit bitter towards the end of it n i baked them for 12 mins at convention mode. but there was a small batch of 6 biscuits which i baked for 6 mins n that tasted fine...so should i reduce the baking time?? pls answer..tia
ReplyDeleteHello dear, excuse me for the delay in response. Well, the dough will not tighten much...if it does, then our cookies will come out hard. This is the perfect dough that you will get with this amount of ingredients. Regarding bitterness, it could be due to overheating..well, 12 mts is not too long for baking...and the cookies should be perfect after baking for 12 mts...I am surprised to find that your cookies were done in 6mins..did you use roasted ragi flour?
DeleteHow many days can we store this cookies
ReplyDeleteWell, you can store these in an airtight container for up to 2 weeks. Since we are using a mix of ghee-oil, I am unsure if these would taste good after 2 weeks. I always make small batches.
DeleteHello Ranveet,
ReplyDeleteVery happy to know about your healthy,gluten free recipes.
I tried these biscuits,Initially they were crispy but turned soft later.what could be the reason?
Secondly my flour mixture turned very lose ?is it because of measuring cups?
Well, thanks for trying out the recipe. There are several reasons why cookies turn soft :
Delete*if they are not stored properly.
*if you knead the dough - turning cookies chewy.
*if the dough uses too much liquid (without baking powder/soda).
*If they are under-baked.
*If the weather is moist - cookies turn soft in rainy season.
*If your flour absorbs less moisture - e.g. I use homemade sprouted ragi flour most of the time, which absorbs a lot of moisture while storebought atta uses less.
Ideally, all of my cookies remain crispy for a long time. You may try baking the cookies for 2 minutes longer - baking timing could vary from one machine to another .
The dough in all of my cookie recipes (from baking without baking powder/soda series) is loose. If you feel it's too loose, try adding additional flour - 1 tbsp at a time. However, the dough should not tighten up much; else, you will get harder cookies.
Hope that helps. Excuse me for taking so long to reply.