What is Multigrain Atta?
Multigrain atta is a flour made using a combination of multigrains such as wheat, ragi, oats, maize(corn),chana dal, and soya etc. Multigrain Atta is much healthier than the regular chapati flour. A source of fibre and protein from whole wheat, the goodness of ragi, fiber content of oats, protein from chana dal & soya and antioxidant properties of maize blended with flour makes it healthier.
preparetion
- To add some health benefits, you can chop up cooked vegetables like beans, carrot, spinach and mix them with the dough.
- The only way roti can become less fattening don’t use ghee or oil.
- Use whole wheat flour instead of refined wheat.
- Adding ragi, soya bean flour, chickpea flour, pearl millet and bulgar wheat flour to the wheat flour fortifies the flour and makes chapatis more nutritious.
How to make Multigrain Atta | - Multigrain Chapati Flour
- Multigrain Atta is a flour made using a combination of multiple grains such as wheat, ragi, oats, maize(corn), chana dal, and soya bean. Multigrain Atta is used for making Indian flat breads like chapati, poori, paratha, naan, kulcha etc. Learn to make Multigrain Atta at home with step by step pictures and video.
- Every time I see Multigrain Atta media advertisement, I always wonder how can we make it at home, what ingredients goes into and so many other questions pops in my mind. So this recipe for mutligrain atta has evolved in my kitchen after trying various combination, measures and finally here I am with the exact perfect measurements for Multigrain Atta.
- What is Multigrain Atta?
Multigrain atta is a flour made using a combination of multigrains such as wheat, ragi, oats, maize(corn),chana dal, and soya etc. Multigrain Atta is much healthier than the regular chapati flour. A source of fibre and protein from whole wheat, the goodness of ragi, fiber content of oats, protein from chana dal & soya and antioxidant properties of maize blended with flour makes it healthier.
This unique combination of multigrains ensures that the flour is high in fiber. So it helps in digestion of food and keeps us healthy. It has wholesome goodness and healthy benefits without compromising on the taste, so try this homemade multigrain atta.
Homemade Multigrain Atta is more healthier as its free from preservatives and you know exactly what ingredients goes into the making of the flour. So this is the reason I prefer homemade flour over store bought ones.
Mutigrain Atta Ingredients Ratio
I have tried a handful of combinations with different measures but this one is perfect for making chapathi, roti, bread, poori etc. So the ratio should be 3 parts of wheat flour with 1 part grains which works perfect every time and yields soft chapathi. Do try this Homemade Multigrain Atta and enjoy the benefits.
Multigrain atta is used for
making Indian flat breads like roti, poori, paratha, naan, kulcha etc.
can also be used for baking which includes cakes, cookies, bread, buns, etc.
basically multigrain atta can be a great replacement for regular wheat flour or refined flour.
Multigrain Atta Ingredients
Chakki(Wheat) : I always use Punjab wheat (a variety of wheat berry) for making Multigrain Atta. I have given the measurement for 1 kg wheat. It is a good source of protein and fiber.
Ragi (Fingermillet) : 25 grams of finger millet is used for this multigrain atta, if you want to increase you can add 50 grams but not more than that. As the color, taste and texture of the rotis will completely change.
Oats : I have used rolled oats, you can use quick cooking oats too.
Chana dal : Chana dal is a good source of protein.
Maize(Corn) : Corn or maize is a good source of fibre.
Soya Bean : White soya bean is very nutritious and a good source of protein and fat.
The ingredients listed can be modified according to your preference too. Check tips section for more variations. If you want cup measures you can have a ratio of 3 cups(wheat) : 1 cup(multigrains).
My experiences using Multigrain Atta
I have a batch of regular chapati flour and multigrain atta mostly in my kitchen. I use both on a regular basis both for Indian breads and also for baking. Have been using wheat flour / multigrain atta for my bakes and it works so well. Do check out baking section for more recipes. I have been successfully baking with this flour for almost 5-6 yrs now. Sometimes I use a mix of wheat flour and multigrain flour for my recipes and it works to
How to make Multigrain Atta Step by Step
1.To a tray add all the grains except oats. Add 1 kilograms whole wheat(punjab wheat) along with 50 grams maize, 25 grams soya bean, 50 grams chana dal and 25 grams finger millet. Make sure to clean it if you have any speck in the grains.
: 2.Mix this well first.
3.Wash all the grains well except oats. Rinse it well and drain water completely.
: 4.Sun dry until completely dry. Depending upon your weather it may take a day or 2 to get dry completely. Always lay a netted cloth over the tray to avoid dust and ants.
: 5.Once completely dry transfer to a clean dry container. Choose a container that has extra space as after grinding you need more space for the flour to fit in.
6.Add 50 grams oats to the container
7. Mix it well.
8.Now all ready to go for grinding in mill.
9.While giving for grinding make sure to tell them the flour needs to be very fine
10.After grinding open and keep for sometime as it will be very hot. If closed and kept moisture may develop due to the heat and will wet the flour.
11.My flour is very fine so I did not sieve it. If it is coarse then you may need to sieve it once before storing.
12.Store in a clean dry container to be stored in kitchen. I usually keep in this jar for regular use and store the bulk in the big thooku itself(the steel container shown)
13.Store in an airtight container
Homemade Multigrain Atta is ready!
Expert Tips
Dry the multigrains completely before giving it to grind.
Do not add more ragi and soya than the quantity mentioned else it will give a raw taste and ragi will change the color of the flour too.
You can even add barley and other grains as per your preference but make sure to have an eye on the measures accordingly.
Storage
Store in a clean dry airtight container.
Keeps well in room temperature for atleast 3 months.
Make sure to handle the atta with dry hands.
If you are making in bulk say above 5 kgs refrigerate half of it.
FAQS
1.How to make Multigrain Atta at home?
Buy and measure the ingredients. Remove the specks if any. You can either wash and dry if you feel there is more speck or else you can sundry for few days until its crisp. Then give it to flour mill and grind it. Sieving is purely optional.
2.What are the multigrains that can be added?
These are the grains I usually add along with wheat which includes ragi, maize, oats, chana dal etc. But you can also add a combination of millets like foxtail millet, kodo millet, jowar, barnyard millet, bajra etc. However keep the ratio as 3(wheat):1(multigrains).
3.Will multigrain atta taste differ from regular chapati flour?
No not much of difference. You may feel a very mld grainy nutty flavor which is very subtle. Trust me my kids are so fussy but still they don’t find the difference so win win.
Should you have multigrain rotis?
Multigrain rotis are especially beneficial for individuals with diabetes or those aiming to prevent spikes and crashes in energy levels, said Priya Paliwal, chief dietician, Sri Balaji Action Medical Institute
