Ragi and Oat Crackers
by Tarla Dalal
ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack |
ragi and oat crackers is sure to delight everyone – nutritious and tasty at the same time. Learn how to make nachni crackers.
These ragi and oat crackers are all the better, as they are made with wholesome ragi, oats and whole wheat flour, perked up with olive oil and other seasonings. Ragi lends iron, while olive oil gives these tasty crackers an exotic aroma and a wonderfully crisp texture too, without oodles of butter or other oils. Moreover, olive oil is a good source of MUFA which helps to reduce inflammation in the body.
To make ragi and oat crackers, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Divide the dough into 2 equal portions. Roll out a portion of the dough into a 200 mm. (8") diameter circle using whole wheat flour for rolling. Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2"x 2") square pieces using a sharp knife. You will get approx. 12 pieces. Repeat steps 3 and 4 to make 12 more pieces using another dough portion. Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly. Serve or store in an air-tight container and use as required.
Light on the stomach but crunchy to bite into, these iron rich crackers make a great snack option, whether early in the morning or in the evening during a mid-day refreshment break! Make nachni crackers in batches and enjoy them when you have time to cook.
Oats are a good source of fiber and help to manage blood sugar levels. Thus this baked ragi snack suits a diabetic menu too. Heart patients who have been advised to restrict fat and fried foods, can also reach out for these crackers to keep their hunger pangs at bay the healthy way. Look here for diabetic snacks and healthy heart snacks.
Tips for ragi and oat crackers. 1. Olive oil can be replaced with peanut oil. 2. Keep a close eye while baking as baking temperature may differ from oven to oven slightly. 3. Add sesame seeds while kneading the dough, to enhance its iron intake further.
If you are looking out for more nutritious iron rich recipes for pregnancy check these out Chawli Masoor Dal, Mini Jowar Apple and Walnut Pancake , Nachni Ladoos, Cauliflower Greens and Besan Muthia , Ragi and Oat Crackers and Matki and Jowar Paratha.
Enjoy ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | with recipe below.
Ragi and Oat Crackers recipe - How to make Ragi and Oat Crackers
Preparation Time: Baking Time: 30 to 35 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 24 crackers
For Ragi and Oat Crackers
1/2 cup ragi (nachni / red millet) flour
1/4 cup quick cooking rolled oats
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp olive oil
1/2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
salt to taste
For ragi and oat crackers
- For ragi and oat crackers
- To make {span class="bold1"}ragi and oat crackers{/span}, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
- Divide the dough into 2 equal portions.
- Roll out a portion of the dough into a 200 mm. (8”) diameter circle using whole wheat flour for rolling.
- Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2”x 2”) square pieces using a sharp knife. You will get approx. 12 pieces.
- Repeat steps 3 and 4 to make 12 more pieces using another dough portion.
- Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly.
- Serve or store the {span class="bold1"}ragi and oat crackers{/span} in an air-tight container and use as required.
like ragi and oats cracker
- like ragi and oats cracker recipe | oats nacni cracker | healthy millet oats Indian cracker | then see
what is ragi and oats cracker made off?
- what is ragi and oats cracker made off? is made from
benefits of ragi
benefits of oats
dough for nachni oats cracker
-
In a bowl put 1/2 cup ragi (nachni / red millet) flour.
-
Add 1/4 cup quick cooking rolled oats.
-
Add 1/2 cup whole wheat flour (gehun ka atta).
-
Add 2 tsp olive oil.
-
Add 1/2 tsp green chilli paste.
-
Add 1/2 tsp garlic (lehsun) paste.
-
Add salt to taste. We used 1/4 tsp salt.
-
Add enough water to make a stiff dough. We used 1/3rd cup water.
-
Knead into a dough.
-
Cover and keep aside for 10 minutes.
baking millet oats Indian cracker
-
To make ragi and oats cracker recipe | oats nacni cracker | healthy millet oats Indian cracker | divide the dough into 2 equal portions.
-
Fallten out one portion of the dough and dust it with whole wheat flour.
-
Roll out a portion into a 200 mm. (8 ") diameter circle.
-
Prick them all over using a fork.
-
Mark out with a ruler to make 2 inch squares. Use the cutter to make a few lines.
-
Cut out into approx. 50 mm. × 50 mm. (2" × 2" square pieces using a knife. You will get approx. 12 pieces. Repeat the process with the other dough we have. You will not get 24 square pieces as we have rolled the dough into a circle. NOTE : any odd shape pieces from the dough can be collected and rolled again to make some crackers.
-
Arrange them on a baking tray.
-
bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly.
-
Place ragi oats crackers in a serving bowl.
-
Serve ragi and oats cracker | oats nacni cracker | healthy millet oats Indian cracker | with a dip or curds.
tips for ragi oats cracker
-
Store ragi oats cracker in an airtight container for 7 days.
-
Ragi and oats cracker tastes great with dips. Try with cucumber dip.
- Roll the crackers thin and baking time is reduced. Then crush the crackers and serve over a salad. RAGI CRACKERS are used as a sald topping.
| Energy | 133 cal |
| Protein | 2.7 g |
| Carbohydrates | 18.5 g |
| Fiber | 3 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 50.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 7.6 mcg |
| Calcium | 48 mg |
| Iron | 1.1 mg |
| Magnesium | 36 mg |
| Phosphorus | 83.8 mg |
| Sodium | 3.5 mg |
| Potassium | 96 mg |
| Zinc | 0.6 mg |
Hi. For how long do these stay good ?
I have been making this for the past few years and I love how simple and forgiving the recipe is! I roll them our very thin so the cooking time is even less. We normally crush the crackers over a salad to make whole some meal. They add crunch and flavour! Thanks for sharing!
can we try that using convection in microwave
My son loves these as teething crackers and I''m devouring them too. Just out of curiosity, what is considered one serving? I made mine smaller (about 1 inch by 2 inches) so he can easily fit them in his mouth. This was such any easy intro to cracker making. I''m very excited to try more.
I want to make these on microwave.. I don''t have oven.. What should be the cooking time for these in microwave on high power... Power of my microwave is 800watt..plz tell
Hello aunty iam a big fan of your recipes tried some of them.Can I make these in airfryer?I have Pigeon airfryer if yes please let me know of time and temperature thank you
Hi ....can I make these in cooker? If yes old let me know the procedure
There is no mention about the oil in both the ingredient list and method. How do you bind the dough?