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Millet Oats Crackers


  • 100 g sorghum (jowar) flour
  • 100 g oat flour
  • ½ tsp carom seeds (ajwain)
  • 1 tsp unrefined salt
  • 1” pc unpeeled ginger, grated
  • ¼-½ cup coconut/oat/rice milk, for kneading
  • ½ tsp dry herbs like thyme, rosemary, parsley – as per choice
  • 1 tsp unpolished sesame seeds


Preheat the oven to 180 °C.

Knead the jowar flour with carom seeds, ½ tsp salt, ginger and sufficient coconut milk to make a dough. Knead the oat flour separately with sufficient coconut milk, dry herbs of your choice, sesame seeds and salt, into a dough.

Roll out each dough into a 2–3 mm thick chapatti and cut lengthwise into cracker shapes. Bake them in the preheated oven at 180 °C on a parchment lined baking tray for 20-30 minutes, or until crisp.

Serve with dips or chutneys of your choice.


Sorghum flour may be replaced with ragi, amaranth or any other flour.

Serves 8-10


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