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Eggless Ragi Digestives Sugarless, No Baking Powder: Baking with Whole Grains


When dad tasted these eggless ragi digestives, he said, "Nobody can say this is homemade," adding there is some coffee flavor (he doesn't take coffee). 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.
eggless ragi cookies digestives sugarless low fat

Whether you are looking for an eggless cookie recipe or a healthy baked beauty for kids, 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.

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.

With so many ragi benefits, the only problem with the millet is it’s high glycemic index (GI). A high GI signals that the millet is quickly absorbed in the blood, contributing to a blood sugar spike.

But since millet is a holy grail for those with gluten allergy or a normal human with excellent sugar control, how do you go about it? 

The idea is to slow down the absorption of carbohydrates by 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

1/2 cup ragi flour (finger millet)
1/2 cup oatmeal/oats flour/powdered oats
1/4th cup jowar or whole wheat
1 tbsp cocoa powder
1 tbsp ghee
1/4th cup olive oil or any other seed oil
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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Comments

  1. Can we make them without jaggery or sugar?

    ReplyDelete
    Replies
    1. Are you looking for a diabetic friendly recipe?

      Delete
    2. yes please.... can u suggest one?

      Delete
    3. Thanks 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

      Delete
    4. Hello 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

      https://www.youtube.com/watch?v=nWQXAOogQRc

      Delete
  2. Hi whole wheat is our regular atta right? With which we make roti?

    ReplyDelete
    Replies
    1. Hello, 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,

      Delete
  3. I don't want to add cocoa powder as my daughter is just 8 months old .what can I substitute for it?

    ReplyDelete
    Replies
    1. Add 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

      Delete
  4. The cookies look delish Ravneet..perfectly done and oh so healthy ,!

    ReplyDelete
  5. Hi 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

    ReplyDelete
    Replies
    1. Hello 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?

      Delete
  6. How many days can we store this cookies

    ReplyDelete
    Replies
    1. Well, 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.

      Delete

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