Pre-heat the oven to 170 C.
Heat a pan and add the raagi flour to it. Saute on medium flame for 5-6 minutes and allow it to cool.
In a bowl add butter, jaggery and mix well.
Then add both flours, salt, elachi powder and mix well to form a smooth peelable dough.
Make small lemon sized balls out of the cookie dough and flatten it little and place it in the greased cookie tray.
Place the cookie tray in the middle rack of the oven and bake it for 15-20 minutes.
Allow it to cool completely.
Take water in a bowl and heat it on a stop top. Place one more vessel on top and add the grated chocolate.
Once the chocolate is fully melted, dip one half of the cookies and sprinkle the Vermicelli on top and allow it to cool on a butter paper.
Same way do for all the cookies, allow those to dry well and then serve.
