Multigrain flour is created by blending different types of grains, including wheat, ragi, oats, maize (corn), chana dal, and soya bean. This type of flour is commonly used in Indian cuisine to make flatbreads like chapati, poori, paratha, naan, and kulcha. Follow along with our step-by-step photos and video to learn how to make Multigrain Atta.
Whenever I come across a Multigrain Atta advertisement, I find myself curious about whether it can be made at home and what ingredients are used. This recipe was developed in my own kitchen through trial and error, and I am now able to share the precise measurements for the perfect Multigrain Atta.
I have experimented with various combinations and measurements, but I have found that this particular one works best for making chapatis, roti, bread, poori, and other similar dishes. When I attempted to increase the ratio of grains, the chapatis became too hard or the flavor was overpowering, so I have decided to stick with this specific ratio. The grains should make up 15-20% of the wheat flour for optimal results, resulting in soft and delicious chapatis every time. Give this Homemade Multigrain Atta a try and enjoy its benefits.
About Multigrain Atta
Multigrain Atta is much healthier than the regular chapati flour. A source of fibre and vprotein 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 this flour healthier.
This special blend of multiple grains guarantees a high fiber content in the flour, aiding in digestion and promoting good health. With its nutritious qualities and delicious taste, this homemade multigrain flour is a must-try.
I prefer homemade flour over store-bought ones because it is free from preservatives and I know exactly what ingredients are used to make it, making it a healthier option.
Multigrain Atta Video
- Regular Atta
- Multigrain Bread
Multigrain flour is commonly used to prepare roti.
Creating traditional Indian flatbreads such as chapati, poori, paratha, naan, kulcha, and others.
It can also be utilized for baking various items such as cakes, cookies, bread, buns, and more.
In essence, multigrain flour can serve as a suitable substitute for traditional wheat or refined flour.
Multigrain Atta Ingredients
I prefer to use Punjab wheat, also known as a type of wheat berry, when making Multigrain Atta. Here is the measurement for 1 kg of wheat. This wheat is high in protein and fiber.
Fingermillet, also known as Ragi, is used in a quantity of 25 grams for this multigrain flour. If you wish to increase the amount, you can add up to 50 grams, but no more. Adding more than 50 grams will significantly alter the color, taste, and texture of the rotis.
I have utilized rolled oats, but quick cooking oats can also be used.
Chana dal, or split chickpeas, is a nutritious protein source.
Corn or maize is a beneficial source of fiber.
White soybeans are highly nutritious and provide a good amount of protein and fat.
You have the option to adjust the listed ingredients to your liking. For more options, refer to the tips section. If you prefer cup measurements, use a ratio of 3 cups of wheat to 1 cup of multigrains.
My encounters with Multigrain Atta.
In my kitchen, I have a supply of regular chapati flour and multigrain atta. I use both for making Indian breads and for baking. I have been using a combination of wheat flour and multigrain atta for my baking for the past 5-6 years, and it has proven to be successful. You can find more baking recipes in the baking section. Occasionally, I also use a mixture of wheat flour and multigrain flour in my recipes, which also works well.
Please take a look at my guide on how to make soft phulkas here.
The grains are washed and dried completely.
How to create a blend of multiple grains flour
Add all the grains, except oats, to a tray. Then, add 1 kg of whole wheat (Punjab wheat), 50 grams of maize, 25 grams of soybeans, 50 grams of chana dal, and 25 grams of finger millet. Be sure to clean the grains if there are any impurities present.
First, thoroughly mix this.
Wash all of the grains, except for oats, thoroughly. Rinse them well and remove all excess water.
Dry the tray in the sun until it is completely dry. The amount of time this takes may vary depending on the weather, but it typically takes about a day or two. To prevent dust and ants, always cover the tray with a netted cloth.
After the item is fully dried, move it to a new and dry container. Select a container with additional room since the flour will require more space after being ground.
Place 50 grams of oats into the container.
7. Mix it well.
The mill is now prepared for grinding.
When grinding, make sure to inform them that the flour should be ground into a very fine consistency.
After grinding, leave the container open for a while to allow it to cool down. If you close it while it’s still hot, moisture can accumulate and make the flour damp.
I did not sift my flour because it is already finely ground. If your flour is coarse, you may need to sift it once before storing.
Place the contents in a sterile and dry container for storage in the kitchen. I typically use this jar for everyday use and store the larger quantity in the steel thooku container shown.
Place in a sealed container.
The homemade multigrain flour is now prepared!
Ensure that the multigrains are completely dried before grinding them.
Do not exceed the specified amount of ragi and soya, as it will result in a raw flavor and alter the color of the flour.
You have the option to include barley and other grains according to your liking, but be sure to monitor the proportions carefully.
Place in a container that is clean, dry, and airtight.
Can be stored at room temperature for up to 3 months.
Ensure that you handle the atta with dry hands.
If you are preparing a large quantity, such as over 5 kilograms, refrigerate half of it.
What does Multigrain Atta mean?
Multigrain atta is a type of flour that is created by blending various grains together, including wheat, ragi, oats, maize (corn), chana dal, and soya.
How can I prepare Multigrain Atta at home?
Purchase and measure the necessary ingredients. Discard any impurities if present. You may choose to wash and dry the ingredients if you suspect more impurities, or you can let them dry naturally in the sun for a few days until they become crisp. Then take them to a flour mill and have them ground. Sieving is not necessary.
What types of multigrains can be included?
I typically include wheat and other grains such as ragi, maize, oats, and chana dal. You can also mix in a variety of millets like foxtail millet, kodo millet, jowar, barnyard millet, and bajra. Just remember to maintain a ratio of 3 parts wheat to 1 part multigrains.
What is the purpose of Multigrain?
Multigrain flour is commonly used in creating traditional Indian flatbreads such as chapati, poori, paratha, naan, and kulcha. It can also be incorporated into various baked goods including cakes, cookies, breads, and buns.
Is there a difference in taste between multigrain atta and regular chapati flour?
There is not a significant difference. You may notice a slight nutty flavor with a mild graininess, but it is very subtle. My children are picky eaters but they also cannot tell the difference, so it’s a win-win situation.
Is multigrain flour beneficial for losing weight?
One can rely on multigrain atta for weight loss, as it is packed with whole grains and beneficial properties. The addition of ragi aids in weight loss. When combined with a well-balanced diet and regular exercise, multigrain atta can be effective in promoting weight loss. It is also a healthier option for those with diabetes.
What is the proportion of wheat to multigrains in Multigrain Atta?
I consistently utilize a ratio of 3:1, combining 3 portions of wheat with 1 portion of multigrains.
Is it possible to use Multigrain instead of wheat flour for baking and making bread?
You can make modifications to the amount of ingredients and water used to achieve the desired result.
Does Multigrain flour contain gluten?
This product is gluten-free and maintains the taste and texture of regular flour without sacrificing quality.
Please feel free to contact me at [email protected] if you have any further inquiries about Multigrain Atta. Also, be sure to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter for more updates.
Have you tried making this Multigrain Atta Recipe? Please share your thoughts on how it turned out. You can also tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Homemade flour for chapatis made from a variety of grains.
Multigrain flour is created by blending various grains including wheat, ragi, oats, maize (corn), chana dal, and soya.
- 1 kg whole wheat punjab wheat
- 50 gms oats
- 50 gms maize
- 50 gms chana dal
- 25 gms fingermillet
- 25 gms soya bean
For cup measurements, the ratio is 3 parts wheat to 1 part multigrains.
Wash all the grains well and let it dry in sun for at least for 2 days till it is completely dry and crisp. Then give it for grinding, I gave it to the flour mill.
Let it cool for a period of time. Sieving is an optional process. Sieve once and remove the larger pieces that remain. Once sieved, store in a container with an airtight seal.
Put Multigrain Atta in a tightly sealed and clean jar for storage.
Ensure that the multigrains are completely dry before grinding them.
Avoid adding excessive amounts of ragi and soya beyond the recommended quantity, as this may result in a raw taste and also alter the color of the ragi.
You have the option to include barley and other grains based on your preference, but be sure to pay attention to the amount used.
Rewording: Learn how to create Multigrain Atta, also known as Multigrain Chapati Flour, on Sharmis Passions.