In a bowl add millet flour along with salt and baking soda. Either sieve or mix well.
In another bowl, add sugar, oil and vanilla essence. Mix it together until sugar is dissolved.
Add the wet mixture to the dry mixture. Mix well until the mixture comes together in the form of a dough. When held tightly, it should form a ball and not breakdown. Let it sit for 5-10 mins.
Scoop out some dough and press it into a shallow spoon. It can also be shaped between palms. Carefully wriggle out the dough from the spoon, adjust the shape as needed.
Once all the cookies have been shaped, arrange them on a lined baking tray. Bake in a preheated oven at 170°C for 10-12 mins until the bottoms are golden brown. Remove them from the oven. Cookies will be soft to touch when out of oven but will harden on cooling down.
Store in an air tight container for longer shelf life.
My millet flour has a mixture of millets – ragi, jowar, bajra along with some grains like wheat, green moong. Use any store bought health mix or use a single millet flour based on the availability.
Use regular sugar in the place of brown sugar.
Melted butter can be used to enhance the flavor.
Don’t add any water or milk as the measurements should work for the wet and dry ingredients. Just keep kneading until the dough comes together.
Oven timings differ based on the make of the oven. Keep a close eye while baking the cookies.