Ragi and Oat Crackers with Cucumber Dip

There are some who vow by crackers, while there are others who find them dull. However, there is no divided opinion on this brilliant combination of Ragi and Oats Crackers with Cucumber Dip.

These light and wholesome crackers served with a refreshing curd-based dip make a great mid-afternoon snack. You can prepare and store a batch of the crackers in an airtight container to relish with a cup of tea or your favourite dip any time you want.

However, make this peppy mint-flavoured cucumber dip just before serving to enjoy the best consistency. This calcium-rich, energy-giving snack is a great pick for diabetics too.

You can also try other diabetic-friendly dry snacks like Non-Fried Besan Chakli and Baked Nachni Chivda .

Ragi and Oat Crackers with Cucumber Dip

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Ragi and Oat Crackers with Cucumber Dip recipe - How to make Ragi and Oat Crackers with Cucumber Dip

Preparation Time:    Baking Time:  30 to 35 minutes   Baking Temperature:  180° C (360°F)   Cooking Time:    Total Time:     24Makes 24 crackers
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For The 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 tsp olive oil
1/2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
salt to taste

To Be Mixed Into A Cucumber Dip
1/2 cup grated cucumber
1 cup hung low-fat curds (dahi) , whisked
2 tbsp finely chopped mint leaves (phudina) leaves
2 tbsp finely chopped coriander (dhania)
1/4 tsp cumin seeds (jeera) powder
1/4 tsp garlic (lehsun) paste
salt to taste

For the ragi and oat crackers

    For the ragi and oat crackers
  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 2 equal portions.
  3. Roll out a portion into a 200 mm. (8?) diameter circle without using any flour for rolling.
  4. Prick them all over using a fork and cut out into approx. 50 mm. × 50 mm. (2? × 2? square pieces using a knife. You will get approx. 12 pieces.
  5. Repeat steps 3 and 4 to make 12 more pieces using another dough portion.
  6. 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.
  7. Store in an air-tight container and use as required.

How to serve

    How to serve
  1. Serve the ragi and oat crackers with the cucumber dip.
Nutrient values (Abbrv) per serving
Energy129 cal
Protein5.2 g
Carbohydrates22.3 g
Fiber3.5 g
Fat2.3 g
Cholesterol0 mg
Sodium38.6 mg


Ragi and Oat Crackers with Cucumber Dip
 on 06 Oct 17 07:50 AM

The recipe doesn’t mention adding any water to make the cracker dough? It was just a dry heap. So i added water... probably added more than I should have, dough was soft. But I rolled it out using baking sheets so didn’t need to use any flour. The first batch was thick so wasn’t done well... I rolled the next batch e trembly thin and they came out like chips so I put the first one back in the oven and baked them again for about 20mins. Then they were cooked through. It needs the dip tp cut the dryness... but it’s a great snack for a low carb diet. Would request you to review the dough ingredients/process for water addition and mention thickness of the crackers when rolling out.
Ragi and Oat Crackers with Cucumber Dip
 on 24 Feb 15 01:45 PM

A snack to be be fully enjoyed... the crackers are a very good substitute to plain flour biscuits which are to be avoided by diabetics...and the dip also has varied flavours or mint, cumin and garlic, but altogether its tastes great.