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. Let us learn to make Multigrain Atta with step by step pictures and video.
Every time I see Multigrain Atta advertisement, I always wonder can we make it at home, what ingredients goes into and so many other questions pops in my mind, This recipe has been evolved in my kitchen after trying various combination, measures and finally here I am with the exact perfect measurements for Multigrain Atta.
I have tried a handful of combinations with different measures but this one is perfect for making chapathi, roti, bread, poori etc. I tried to increase the grains ratio which resulted in hard chapathis or the flavor is too strong so am sticking with this ratio itself. The grains should be 15-20% of wheat flour and it works perfect every time and yields soft chapathi. Do try this Homemade Multigrain Atta and enjoy the 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 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.
Multigrain Atta Video
Related Recipes
Multigrain atta is used for
- making Indian flat breads like chapati, 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 gms of fingermillet is used for this multigrtain atta, if you want to increase you can add 50 gms 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 too.
Do check out my how to post on making soft phulkas here.
All the grains are rinsed thoroughly and dried completely.
How to make Multigrain Atta
1.To a tray add all the grains except oats. Add 1 kg whole wheat(punjab wheat) along with 50 grams maize, 25 grams soya bean, 50 grams chana dal and 25 grams fingermillet. 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!
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.
FAQ’s
1.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.
2.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.
3.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).
4.What is Multigrain used for?
Multigrain atta is used for making Indian flat breads like chapati, poori, paratha, naan, kulcha etc. It can also be used in baking for cakes, cookies, breads, buns etc.
5.Will the 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.
6.Is multigrain atta good for weight loss?
Yes it is one of the factor you can trust for weightloss as multigrain atta is full of whole grains and goodness. Ragi in the mix helps for the weight loss. Along with a perfect balanced diet and exercise multigrain atta sure helps in weight loss. Also comparatively better for diabetics patients too.
7.What is ratio of wheat and multigrains for Multigrain Atta?
I always use a measure of 3:1 that 3 parts wheat with 1 part of multigrains.
8.Can Multigrain be a substitute for wheat flour in baking,breads?
Yes you can with little adjustments in other ingredient measures and water
9.Is Multigrain atta gluten free?
Yes it is gluten free still giving you the taste and texture of traditional flour without any compromise.
If you have any more questions about this Multigrain Atta do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Multigrain Atta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Multigrain Atta | Homemade Multigrain Chapati Flour
Ingredients
- 1 kg whole wheat punjab wheat
- 50 gms oats
- 50 gms maize
- 50 gms chana dal
- 25 gms fingermillet
- 25 gms soya bean
If you want cup measures you can have a ratio of 3 cupswheat : 1 cup(multigrains)
Instructions
- 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.
- Allow it to cool for sometime. Sieving is actually a optional step. Sieve it once and discard the coarse mixture that is retained. After sieving store in airtight container.
- Store Multigrain Atta in a airtight clean jar.
Notes
- Dry the multigrains completely before giving it to grind.
- Don’t add more ragi and soya than the quantity mentioned else it will give a raw taste and ragi will change the color too.
- You can even add barley and other grains as per your preference but make sure to have an eye on the measures accordingly.
SANDHYA KHATTRI
Nice , thanks for sharing, I will try
Uma Ramanujam
Nice one Sharmi. My Mom always uses homemade atta only. She makes it without the other grains. Now , I'll ask her to prepare this way.
Meena Selvakumaran
Very Healthy and love the choice of the grains.lovely clicks
Sowm
Thanks for the valuable information
Nivedhanams Sowmya
very useful post Sharmi!!! bookmarking it!!!
Sowmya
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Vidhya
Where can we get oats?? Can we get in super markets??
Sharmilee J
Yes rolled oats is widely available in supermarket these days.
WeR SAHM
homemade atta using multigrains is totally adulteration free n healty on a whole…. You reminds me my mom …till today she use to grind all flours with homemade grains…..
Aarthi
I have been waiting for this post from you. Thanks for sharing, will try it.
Poornima Porchelvan
Very healthy and thanks for sharing.My mom used to mix only soya with wheat.
dassana
i have been wanting to make multi grain atta from long. but then out of laziness i just end up buying organic multi grain atta everytime. the little flags look cute.
Me...
Wow Sharmi,
Imagine making your own multi grain atta. You know that you are selecting the best ingredients and not having anything other that whats nutritious. I think its really a great idea! In those days all mothers used to make their own atta, but now with so many easy products crowding the market, no one has the time. Many wheat flours have the label "Durum Wheat" but definitely has a lot of maida and other things mixed in! Lovely composition!
Shobha
Why doesnt your blog allow WordPress to sign in????
http://www.anubhavati.wordpress.com
Vardhini
I remember my Grandma grinding the wheat in the mill for chapatis. I do not have the luxury here and stick with store bought flour 🙂
Vardhini
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Vaishnavi
Awesome presentation
APARNARAJESHKUMAR
awesome sharmi never knew i can add rest of the grains 🙂
Shanthi
Wonderful sharmi..recently my friend from coimbatore told me about this atta and i was really curious to know more about that…Thanks for sharing this recipe…nice work..
Sangeetha
This is such a useful & informative post,now will ask my mom to make this for her…appreciate your effort n thanks for sharing!
nice presentation n i love that cute flag 🙂
DivyaGCP
Very useful post.. It is so healthy to use this multigrain atta.. Am too lazy to prepare at home.. 😉
Shobha Kamath
Very informative. Sharmi, I am a little lazy – I buy diffeerent flours and mix it as per my measurement. I have not added oats so far. Thanks to you, I shall add that too in future. I truly admire your patience.
ANU
awesome idea dear…..very innovative and healthy…
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Manjari
Amazing. Love the pictures and your enthusiasm to try different things.
Keep up the good work.
Jayanthi Karthikeyan
Very useful and healthy post.
RENU
oh this s super…
RENU
u have taken so much efforts to make this.this s healthy n tasty.hats off.
Rashmi Agrawal
very useful…i will give it a shot, will be very healthful for my baby
chisha
GReat Post. But should we remove the coarse material as it adds fibre
SHARMILEE J
Yes as I've mentioned in the method….
Vyjayanthi Pakala
You can try the same without channa dal and maize especially those who are conscious of weight. Don't sieve the flour. The rotis still comes out very soft and tasty.
Priti
Hi. I use multigrain aata only but i directly give to flour mill without rinsing and drying.. Is it okay ? Should be roast aata before making chapatis?
Sharmilee J
It is always good to rinse the grains to avoid dirt or specks.
You can alternatively sundry it atleast anmd give to mill.
Laxmi Naiidu
Hi you hv mentioned that to use cosa batter but ma'am pls we. Need the idea of how to make the batter for good crispy dosa
SHARMILEE J
Please check my dosa/idli post for the batter recipe
Anita Lad
Nice article. Thanks to share it. Which oats you used? instant oats? is it good if I buy quaker's instant oats? or will you like to suggest any other oeat?
SHARMILEE J
Yes I use instant quaker oats…
ramesh nimse
Very nutritious atta thanks a lot for information. Plz I want to know the calories of multigrain atta & atta without Channa dal & maize
sindhu bharadwaj
Hi Sharmila, could you please clarify if the washing process is a must or I can just mix the grains and give it to the mill to powder them? Could you explain the reason behind washing them apart from getting rid of the impurities? or does it make them soft?
Regards,
Sindhu
SHARMILEE J
No its just to be overcautious of cleaning the dirt….If you are confident that it is clean you can go ahead giving to mill without washing…no harm in it
maitrak parikh
can i use sorgum aata or jowar ka aata in how much prop thanx
SHARMILEE J
You can use 100 gms of it….
Garima
hi, can I use ready atta of each kind and then just mix.
SHARMILEE J
You can but homemade goodness will not be achieved fully….
satish biradar
Can u suggest atta with jowar
SHARMILEE J
You can add jowar to this too
priyasurena
Nice to be visiting your blog, Well this article that I've been waited for so long.
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Unknown
Thanks Sharmi, it came out very well!!! The rotis are ssooo soft :-). I used barley instead of ragi as I didn't have it. But it indeed came out good. Rotis remain soft till evening.
Unknown
Hello Sharmiji, thank you very much for this wonderful recipie, it has really haelped my 5 year old daughter who becomes a cranky child when it comes to having food. She never drinks milk or havy any kind of vegetables. her basic food is Dal roti or Dal rice. Atleast with this multigrain chapati we are satisfied that the multi vitamins reach her body and she benifits with it. Thanks again, also share any other ideas if you have for such cases .
Nilesh Joshi
Good information
Nimmi
When i think about chakki atta, the first dish come to my mind is chappathy..i hope almost all you have the same feelig..Chapathi was a favourite dish in the Northern Part of India but today South Indians are also in love with this Indian flat bread. But soft and fluffy chappathis can be made only from the best chakki atta. Surabhi Atta is rich in nutrients and vitamins and clear of impurities and adulterants, which makes Surabhi Atta the best Chakki fresh Atta in Kerala.“Surabhi” Maida, Rava and chakki Atta contain natural ingredients, essential vitamins and minerals necessary to provide 100% nutritional and a balanced diet.
Jane
Thanks for the recipe. Turned out really well and tasty. Is it compulsory to sieve the flour after grinding in mill. I am using as such and it seems to be fine.
I dry roasted all the grains except wheat. Real nice flavour! Thank you !
WilliamKing
nice
Maria
Hi! Sharmeee
Any substitute for Chana dal? Can we use kabul chana?
Sharmilee J
Yes you can..the mutigrains can be your choice of ingredients just see to the measure alone
Kavitha
Hi sharmi
How to make kadalai maavu?
Sharmilee J
I use storbought havent tried on my own.
Meghana
Hi,
Thank u for sharing such a lovely way of making multigrain atta at home.. will try it for sure…
Wanted to check which maize is this… Popcorn wala ya sweet corn wala.. also can v add make ka atta to the mixture if maize is not available?
Sharmilee J
No its not popcorn maize the other dried variety
Surabhi
Thanks for sharing the mazing idea. but this would be a little time consuming process. I dont think in the current fast moving world people has time to make their own flour. However thanks for sharing it.
Cassandra E.
Hi, Sharmilee.
Thanks for the recipe. I am looking forward to making it.
I have four questions. First, is there a limit to the number of different types of grains to add to the wheat to make multigrain atta? Second, how do you determine the quantity of each grain to add? Third, can this multigrain atta be used to make all types of bread – sandwich/loaf bread and baguettes/French bread as well? Finally, what is the average size of roti/chappati that women usually prepare? I ordered an 8 inch roti press before finding your recipe and website.
I really appreciate this recipe for those of us who like the idea of preparing things from scratch, or homemade, as much as possible.
Best regards,
Cassandra
Sharmilee J
1.I guess its personal choice but the taste and texture differs accordingly so this is my tried and gotot recipe for multigrain atta.
2.Use weighing scale or while buying buy small packs measuring the quantity you want.
3.yes you can
4.8 inch should be good to go
Ramaa Lakshman
Hi Sharmilee,
Can I add dried peas also, if so how much for 5 kg wheat? And can I add 1/2 kg soya bean for the above mentioned wheat qty?
Best regards,
Ramaa Lakshman
Sharmilee J
You can replace any other grain with dried peas but soya do not add more than 50 gms.
Neema
can we grinding this multi grains without wash. like regular Weat Atta .
Sharmilee J
It is better to wash it to avoid dirt and to remove specks if any.