Ragi biscuit

Ragi is very rich in protein, carbodhydrate, fibre and all other nutrients found in other grains. It reduces the metabolic activity of converting into energetic calories and the body sustains hunger naturally.

It is common to eat ragi as 'kali' balls /ragi mudha /dosa/ malt. How would it be to take it as crispy bisucits, sugary or salty? Just so simple.

Take 2 cups of ragi flour and mix 1 cup of icing sugar. Add little warm water and required quantity of butter and make the dough. Avoid baking soda because this will bake your stomach too. Add a spoon of powdered cardamon powder for fragrance. If consistency is not arrived, add two spoons of wheat flour and one spoon of maida to the mix. This acts as binding agent.

Now flatten ragi dough with medium thickness. Take a sharp edge cup or any material to cut it into circles or squares. Preheat your oven and bake the biscuits on a plate at 250 degrees. When the product is ready, its healthy aroma will fill your house. Consume these biscuits along with milk or any hot drink for evening tiffin. The taste resembles 'butter biscuits'.

For diabetic people, replace sugar with required quantity of salt and serve with diluted butter milk or kanji.