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May 14, 2012


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This is my first post on baking recipes.Thanks a ton to my neighbour for teaching me this wonderful biscuit. I had tried this so many times. It never flopped.. Its a keeper. Usually nankhatai is made with maida & vanaspathi.First time i too tried only with maida & vanaspathi/ ghee. It tasted gr8 , jus melted in my mouth. But as we all know maida , vanaspathi  are not advisable to eat , i thought of using a combination of wheat , ragi flour , powdered oats and i replaced vanaspathi with cooking oil . It was excellent. I couldnt find any difference in the taste & texture. Do try this multigrain nankhatai , i am sure u’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary..Also u can c the picture of the biscuit i made with wheat flour and little maida.Try whichever u like. Smile

wheat flour nankhatai

Yields 20- 25 biscuits
  • Ragi flour – 1/2 cup
  • Wheat flour – 1/2 cup
  • Oats – 1/4 cup
  • Maida – 1/8 cup (just for binding) (half of 1/4 cup)
  • Plain Corn fakes – fistful (crush it and add ) (optional)
  • Sugar – 1/2 cup +  2 - 3 tbsp ( usually flour & sugar ratio is 2:1)
  • Elachi seeds – 2 nos
  • Cloves – 3 nos
  • Cooking oil – 1/4 cup + 1/8 cup
  • Baking powder – 1/2 tsp

  1. Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and  set aside.biscuit step 1
  2. Powder the oats and mix all the flours together. Heat it in the oven for 1-2 mins.This is the most imp step . If u forget to roast the flours , u get a raw smell in the biscuit.
  3.     step2step4
  4. Now take the cooking oil in a wide bowl and add the baking powder.Whisk well with ur hands for 10 mins . step3
  5. Then add the sugar mixture and flour.Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if u knead well, it will be soft & it’ll be tight.step6
  6. Now take little dough and make small , flat balls out of it. If u have cookie cutters,shape it as u desire.step7step8
  7. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode.
  8. The biscuits will raise slightly and the color turns ..
  9. Give a standing time of 10 mins inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
  10. .step9
          Delicious, mouth watering , flavourful biscuits are ready to serve with coffee/tea.It just melts in ur mouth.. !!

Points to be noted:
  • Roast the flours together in oven for 1- 2 mins in microwave mode. U’ll get a nice aroma. Mix well , break lumps if any and then add it to sugar.
  • Adjust the baking time as per ur oven. Mine took exactly 25 mins. Keep an eye after 15 mins of baking. Over baking may lead to hard , burnt biscuits. Also under baking  gives a raw , uncooked smell.It wont come out of the tray easily.It will break.In this condition , keep it for 5-10 more minutes. U’ll get it right.Little cracks may come , no probs..
  • If u want to add ghee or vanasapathi , just replace the cooking oil with it. The  quantity would be the same ( may be little less)
  • Usually in bakeries, they add vanaspathi/ Dalda.
  • While kneading the dough , it shouldn’t be too crumble in nature.Add more oil if necessary. U should be able to make the flat balls without cracks.Roll it tight and make balls.(The procedure is same as we make for gulab jamuns )
  • Don’t forget to add cloves.This gives the bakery flavour.
  • Adding cornflakes is purely optional .
  • I have added oats .So u may feel the biscuits are too soft. If u want , skip the oats and use wheat & ragi flour with little maida.
  • Store the biscuit in an air tight container.Its shelf life is 15 days..


  1. Lovely nankhattis and quite an interesting recipe withoutbutter too. Thanks for sharing. Will try soon

  2. wonderful one w/o butter.. love it..

  3. healthy and delicious recipe chitra:)
    thx. for sharing.

  4. Delicious n crispy nankhatis...

  5. very healthy n delicious nankathai...looks perfect n yumm

  6. Definitely a guilt free nankhattais,quite addictive.

  7. Nice health biscuits, looks superb..

  8. so wonderful. looks awesome. bookmarked

  9. Healthy and yum,they look wonderful.

  10. wonderful n healthy biscuits!!

  11. Healthy recipe..never tried making nankathais with wheat flour.

  12. These are incredibly cute! I've been trying to find recipes that use whole wheat flour and this looks perfect! Yum!

  13. Super yum and makes me drool

  14. Healthy & tempting cookies!!
    Prathima Rao
    Prats Corner

  15. delicious and healthy biscuits... butterless as well... will surely give this a try...
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  16. having tasted the one u brought I am sure this version also tastes great like that. wonderful bake!

  17. That's very interesting & healthy recipe. Looks really good!

  18. The mulitigrain nankhatai with no eggs,sounds interesting n delicious dear!!
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  19. These were the first cookies I tried making too... looks great.

  20. healthy n yummy nankhatai, awesome prep :-)

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  22. Hi,

    I would love to make this. Please tell me " Is it possible to use yogurt or applesauce in lieu of the oil " to make it more healthier ?


  23. I did go ahead and make it... AMAZING !!!! Do let me know whether I can use yogurt / greek yogurt for half of the quantity of ghee mentioned.


  24. Hi anusha ,
    I have not tried with yoghurt or applesauce. I think u can use applesauce instead of oil.Try replacing half of the quantity of oil..Do try and let me know the results :)

  25. Thank you for the recipe I was look for it for very long time.

  26. These seem very interesting, as I am trying baking from unrefined ingredients these days. Could you please clarify a few things? Is ragi the same as baajra ? Also, when you say wheat flour, do you mean says, or wholewheat like they have in the US etc? I'm hoping you mean good old aata:) one more thing. Provided you are using aata, could I use that instead of ragi? As in, aata with a little maida, n may be oats?

    1. Ragi is finger millet. This is different from bajra.. The atta i mentioned here is the one we use for making roti.. U can try this biscuit with either ragi or wheat flour alone with little maida for binding.. Hope i cleared ur doubts. Do try n let me know ur feedback :)


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