Ragi Whole Wheat Biscuit without Baking Soda

Ragi wholewheat biscuit is a healthy snack for adults and kids using no maida, no baking powder or baking soda and eggless. It is very quick recipe and easy to prepare. Ragi and milk are rich in Calcium, addition of almonds,peanuts and flax seed gives the cookies a nutty flavour along with their goodness. Lesser use of healthier alternative to white sugar makes it a guilt free snack. Use of coconut oil and ghee by itself give a fragrant rich flavour and does not need any other flavour enhancers. This recipe requires a convection oven/OTG.

Method:

1. Dry roast 1/3 cup of ragi flour in medium flame for 3-5 min till the raw smell goes.
2. Add 1 tspn of flax seed powder in 3 tspn water, leave it aside for 5 minutes.
3. Coarsely grind 5-6 almonds and 10 roasted peanuts in mixer.
4. Sieve the ragi flour,1/2 cup wholewheat flour/atta,nuts mix,1/4 cup country sugar in a bowl.
5.  The flax meal becomes glutinous similar to Egg whites. Add that to dry ingredients.
6. Flaxmeal is a good egg replacement. This gives a nutty flavour, gives a moist feel which is very much needed because there is no baking powder or soda is not added. The addition of fats is also needed to get a proper texture.
7. You can also add a pinch of salt if needed.
8. Add 1/4 cup of coconut oil,1 tblspn ghee and mix the dough.
9. Add 1 tblspn of milk and knead well. Add 1 more tblpsn of milk to make it soft.
10. Make the batter not too thick. It should be moist and soft but should not be sticky.
11. Preheat the convection oven for 180 C as per the instruction of oven (I used my lower rack while preheating). Make small balls and press it to a thin cookie on the palms. The cookie should not be too flimsy but hold the shape well.Take extra care to press it smooth to avoid cracks.
12. Press 2 times with fork in the mid of the biscuits.
13. You can even cover well and refrigerate it until the oven is preheated. Or rest it in room temperature for sometime.
14. Place the cookies in baking tray once the oven is heated.
    
15.  Set the timer to 12 minutes. That takes 10-12 min depending on number of cookies and thickness.
16. Check the biscuit after 10 min by flipping it. If it has turned brownish, you can switch off and cool the biscuits outside the oven.
17.  Though the upper parts look soft while removing from oven, it gets crunchier after it cools.
    
18. This amount of dough makes around 12-15 biscuits.
19. The thinner and softer you make the dough, the biscuits turn less harder and good for toddlers to eat.

Store the biscuits in an air tight container and consume it within a week.