Baked Fingermillet crisps / Baked Ragi crisps

Fingermillet which is popularly called as ragi in tamil is a millet that is packed with nutrients. It is a super cereal that helps in controlling diabetes, cancer, osteoporosis and lot more. Consuming it daily helps in improving one’s immunity and health. But nowadays, many families have stopped using it. To make the younger generation eat it, we can try different recipes that will attract them. So here is one healthy snack which can be given as an evening snack. And while making it for your kids, reduce the spiciness and ypu can even add ginger garlic paste into it.

INGREDIENTS

Fingermillet flour – 3/4 cup

Wheat flour – 1/4 cup

Red chilli powder – 1 tsp

Mixed Italian herbs – 2 tsp

Salt – As req

  • In a bowl add fingermillet flour/Ragi flour, wheat flour, red chilli powder, mixed Italian herbs, salt .
  • Mix all the dry ingredients well with hands.
  • Add water slowly to make it to a dough.
  • Donot add water at one stretch as it will make the dough very sticky and watery.
  • The right consistency of the dough is important to get the perfect crisps.
  • Once the dough is ready, sprinkle wheat flour on the working area.
  • Divide the dough into two parts.
  • Take one part and roll it out like we make chappathi. While rolling out make sure the thickness of the roti is even.
  • It should neither be too thick nor too thin. If it is too thick it will not become crispy and if it is too thin it will turn black soon.
  • After rolling out, cut it with a samosa cutter/pizza cutter/knife.
  • Line the baking tray with butter paper or parchment paper and line it with oil.
  • Arrange the ragi slices on the tray.
  • Pre-heat the oven at 150 degree celsius for 3 minutes.
  • Bake the ragi crisps at 150 degree celsius for 10 minutes on one side , flip and bake on the other side for 10 minutes.
  • Do check in between since the temperature and timing varies from oven to oven.

  • Once done, remove it from oven, cool and store it in an air-tight container.
  • Serve it with tea and coffeee.

This recipe is a part of A to Z challenge, a challenge initiated bybloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘F’, so my contribution for this month is Baked Fingermillet crisps.

Please follow and like us:
0

Superduperkitchen

Share

19 Responses

  1. What a great way to include the very healthy finger millet in our diet!
    I love how you have baked these crisps rather than deep-frying them. Will surely try this recipe out soon. 🙂

  2. What a healthy snack to munch on. I try to use finger millet in as many things as I can. I once tried making crackers/crisps and they got burnt. I like the idea of adding a bit of wheat flour and also of baking them at low heat.

  3. I am always a fan of healthy ingredients plus no fry recipes and this certainly fits the bill. A great tea time snack for me with a cup of filter coffee. I loved the mixed Italian Herbs inclusion in the recipe, adds a lot of flavour.

  4. I love the taste of ragi! The earthiness of it is so delicious and this is great idea for making simple crisps to much on anytime or even pack and take on-the-go. I am definitely going to try it out soon 🙂 Just a question, you said the recipe is oil free but you are greasing the parchment paper with oil.. is it required? because parchment paper is anyway greaseproof… do they stick to the paper?

    • Thank you Ashima… Yes you can also do it without greasing. To be on a safer side, I applied oil.

Leave a Reply

%d bloggers like this: