I have been more inclined towards healthy baking these days. It’s fun to try out new healthier versions of the same recipes. For example – these low-cal ragi oat cheese crackers turned out really good when made with Ragi Flour. A healthy munching that keeps you satisfied for hours.
These won’t take much of your time in the kitchen. And are far healthier than the store-bought crackers. Much healthier and low in calories when compared to homemade regular cheese crackers (made using maida and cheese).
The recipe is simple and easy to follow.
Along with Ragi Flour, we will also use Oat flour.
How to make oat flour at home –
1 cup of rolled oats is approx 1 cup of oat flour + few tablespoons.
For this recipe make sure, to grind the oats until fine flour like texture. Coarse oat flour will result in crumbly baked crackers.
How to – Add oats Quaker Oats – 1.5 kg Pack to a food processor. Blend until coarse.
Scrape down the sides of the processor if needed. Blend until the oats become a fine flour, with little to no flakes of oats remaining.
Ragi Flour – Finger millet – Nachni – Marwa
Ragi flour is similar in texture as whole wheat flour but has a pale pinkish tinge. Once you add water to it or cook it, the colour develops into a deep reddish brown shade.
You can make Ragi Flour at home, but the process requires a lot of patience. The entire process of sprouting and making the flour will take almost 4-5 days.
Quick explanation – Wash Ragi -Soak it (24 hours) – tie in a muslin cloth – once the sprouts appear – dehydrate, it turns crunchy – grind it.
Buy ready to use Ragi Flour Manna Sprouted Ragi Flour (500g) – Pack of 2
The benefits – great for bones and teeth, helps to prevent iron deficiency. Contains high dietary fibre, calcium and essential amino acids. It’s an amazing flour, with lots of health benefits. You should try adding some amount of ragi in your everyday meal.
If you see the recipe below, I have added pizza sauce in the dough making. The flavour makes the crackers outstanding. Kids accept ragi crackers when they are flavoured well.
Homemade Pizza Sauce
3-4 tomatoes pureed
5-6 garlic cloves minced
Few basil leaves
1 teaspoon of dry oregano
Snapin Oregano and Pizza Mix, 65g
2 teaspoons of olive oil
Disano Extra Light Olive Oil, 2L
Salt and pepper
Heat the oil in a pan add garlic, and saute on low flame. Add in pureed tomatoes and cook. Once reduced/cooked add in chopped basil, dry oregano, salt and pepper. Check on the seasoning before using.
For the cheese flavour in my ragi crackers, I choose to use cheddar cheese flavour from Ossoro Ossoro Cheddar Cheese Flavour, 30 ml. It’s simply incredible. Just a few drops give a very strong cheese flavour in the crackers.
Honestly, when I first opened the bottle, I was kind of overly mesmerised with cheese aroma. It was difficult to inhale or take another sniff for me from this bottle. But as I added a few drops / baked it, it was an enchanted cheesy spell all over my home. #lovedit
So no cheese in the recipe, yet cheese crackers. #kindofcheating …. but yumlicious cheating #low-calcheating
Be with me here – the recipe is super easy, just make sure to knead the dough and let it rest for 20-25 minutes before you roll it.
Baking or deep frying is completely your choice. Ask your weighing scale … and consider your resolution.
But either you bake or deep fry … crackers will turn out yum.
I have tried both the versions- deep fried Ragi crackers will turn out much darker when compared to the baked crackers. But as they say, (fat is flavour) Deep frying add more taste to the crackers.
My personal favourite is the baked ones.
Don’t use excessive flour to roll out the dough, into a sheet. The thinner you roll out, crisper and yummer it gets
Use all your rolling skills.
1/2 cup of Ragi Flour
Manna Sprouted Ragi Flour (500g) – Pack of 2
1/2 cup of oat flour
Quaker Oats – 1.5 kg Pack
1/2 cup of all-purpose flour
2 tablespoon of olive oil
1 tablespoon of potato starch
SAIPRO Potato Starch Powder (Combo of 2) 500 Gram
1/4 teaspoon Green chilly paste
3-4 minced garlic cloves
Salt to taste
1 tablespoon of pizza sauce
Few drops of Ossoro cheddar cheese flavour
Ossoro Cheddar Cheese Flavour, 30 ml
Chilly flakes, garlic granular and oregano to sprinkle
Chilled water to knead the dough
Combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water.
Roll out a portion of the dough into a thin sheet using a rolling pin. Use less or no flour to roll the dough into a thin sheet. Sprinkle chilly flakes, oregano and some garlic granular on the top and roll it gently, so the sprinkles stick to the rolled dough sheet.
Prick it all over using a fork at regular intervals and cut into small squares using a sharp knife or a pizza cutter.
Arrange them on a baking tray (lined with parchment paper) and bake in a pre-heated oven at 120°c 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 with a yoghurt dip and if needed, store in an air-tight container and use as required.