Dry roast the ragi flour for 3-4 minutes, or until the raw scent is gone.
Combine the roasted ragi flour, whole wheat flour, and baking powder in a mixing bowl.
With a knife, cut the chilled butter into the flour.
Using your hands, mash the butter into the flour until it resembles the consistency of bread crumbs.
Now add some cardamon and nutmeg powder for added flavour.
Now, gradually add the oats, grated jaggery, and milk to produce a stiff dough. Do not overwork the dough.
Wrap in cling film and set in the refrigerator for 30 minutes.
Separate the dough into 12 equal halves. Make a ball and roll it out to make a little circular shape.
Place on a parchment-lined baking sheet and bake for 15 minutes at 160°C.
Cool and store in an airtight container.