Crumbly, savory biscuits


Detoxes and cleanses have become buzzwords for the health-conscious. These types of diets often focus on the consumption of extractive foods which primarily have bitter, pungent, and astringent tastes (think things like kale, spinach, and broccoli).

Eating too much extractive food will increase vata dosha, which can bring uncomfortable symptoms like constipation, dryness, anxiety, and the inability to focus.

For a balanced mind, body and lifestyle it is vital to enjoy not only extractive foods, but also augmenting foods that nourish, build, and sustain our tissues. That is why at Hale Pule we follow a 60:40 balanced bowl approach. That’s 60% augmenting food to maintain the body and 40% extractive foods for drawing things from the body.

Because wholegrains are sweet and grounding, they are perfect at keeping vata dosha pacified. It is not only enjoyable to include a baked grain good, it is also very satisfying, so you will not want to reach for a snack in between meals.   

These biscuits are a perfect savoury addition to any meal. They provide part of the augmenting portion of a balanced bowl. 

Crumbly, savoury biscuits

Serves 4
Preparation time: 40 minutes

You'll need

  • 2/3 cup oat groats, ground coarsely on a medium flour mill setting - if you do not have a flour mill, grind the oats in a blender or a food processor

  • 2/3 cup white basmati rice ground coarsely on a medium flour mill setting - if you do not have a flour mill, pulse in a blender or a food processor till you get a fine grainy texture 

  • 1 tsp finely grated fresh ginger

  • 1 tsp mineral salt

  • 1/4 tsp fenugreek powder

  • 1 tsp celery seeds

  • 1 tsp dried coriander leaves

  • 2 tbsp ghee

  • 1 tbsp ghee for frying

  • Water

Here's how

  1. Combine all the ingredients (apart from the extra ghee for cooking) with your hands or a fork.

  2. Add enough water to create a ball of sticky dough.

  3. Let the dough rest for 15 minutes.

  4. Using hands, divide the dough into 8 equal parts and roll them into balls.

  5. Flatten each ball into a biscuit 7-10 mm thick. Experiment with various shapes and patterns on top by using a skewer, a spoon, a pastry scraper or cookie cutters.

  6. Preheat a cast-iron pan (medium heat works well).

  7. Melt 1 tablespoon of ghee and cook the biscuits on one side on medium-low flame for about 4 minutes, until golden.

  8. Flip the biscuits and cook on the other side for 2 more minutes.

  9. Switch the heat off and cover with a lid. Let them sit for 5 minutes before serving them.

Notes & substitutions

These biscuits are fun to add to your child’s lunchbox or include as part of a picnic. 

Get creative with varying the spices and herbs in this recipe, as well as the way each biscuits look. Kids especially will love joining in.

Visit our Ayurveda Lifestyle page for kitchen essentials

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