Last Updated on September 12, 2021
Multigrain atta is flour made using a combination of multiple grains such as wheat, ragi, oats, maize(corn),chana dal, and soya.Mutilgrain atta with step by step pictures. Multigrain atta is used for making Indian flat breads like chapati, poori,paratha,naan,kulcha etc.
Multigrain atta | How to make Multigrain atta at home. Every time I see Multigrain atta ad,I always wonder how to make multigrain atta at home. This recipe has been evolved in my kitchen after trying various combination,measures and finally here I am with the exact perfect measurements for homemade multigrain atta.
About Multigrain Atta
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.
Ingredients
- Chakki(Wheat)
- Ragi(Fingermillet)
- Oats
- Chana dal
- Maize(Corn)
- Soya Bean
The ingredients listed can be modified according to your preference too.Check my notes for more variations.If you want cup measures you can have a ratio of 3 cups(wheat) : 1 cup(multigrains).
Related Recipes
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.
Multigrain atta
Ingredients
- 2 kgs whole wheat punjab wheat
- 100 gms oats
- 100 gms maize
- 100 gms chana dal
- 50 gms ragi
- 50 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 actaully a optional step.Sieve it once and discard the coarse mixture that is retained. After sieving store in airtight container.
- Store 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.
If you have any more questions about this multigrain atta do mail me at sharmispassions@gmail.com. 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.
Mutligrain Atta Step by Step Method
- Wash all the grains well except oats 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 actaully a optional step.Sieve it once and discard the coarse mixture that is retained. After sieving store in airtight container.
Store in an airtight clean jar.
Tips
- Dry the multigrains completely before giving it to grind.
- Dont 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.
Storage
- Store in a clean dry airtight container.
- Keeps well in room temperature for atleast 3 months.
- If you are making in bulk say above 5kgs refrigerate half of it.
FAQ’s
1.What is Multigrain Atta?
Multigrain atta is flour made using a combination of multigrains such as wheat, ragi, oats, maize(corn),chana dal, and soya.
2.How to make Multigrain Atta at home?
It is easy to make multigrain atta at home. Just buy the ingredients a s per the measurement given. 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, oats. But you can also add a combination of millets like foxtail millet, kodo millet, jowar, branyard 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 flavour which many would not recognise. 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 weightloss. 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 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.
Nice , thanks for sharing, I will try
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.
Very Healthy and love the choice of the grains.lovely clicks
Thanks for the valuable information
very useful post Sharmi!!! bookmarking it!!!
Sowmya
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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…..
I have been waiting for this post from you. Thanks for sharing, will try it.
Very healthy and thanks for sharing.My mom used to mix only soya with wheat.
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.
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
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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
Event: New U – 2013
Awesome presentation
awesome sharmi never knew i can add rest of the grains 🙂
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..
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 🙂
Very useful post.. It is so healthy to use this multigrain atta.. Am too lazy to prepare at home.. 😉
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.
awesome idea dear…..very innovative and healthy…
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Amazing. Love the pictures and your enthusiasm to try different things.
Keep up the good work.
Very useful and healthy post.
oh this s super…
u have taken so much efforts to make this.this s healthy n tasty.hats off.
very useful…i will give it a shot, will be very healthful for my baby
GReat Post. But should we remove the coarse material as it adds fibre
Yes as I've mentioned in the method….
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.
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
Please check my dosa/idli post for the batter recipe
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?
Yes I use instant quaker oats…
Very nutritious atta thanks a lot for information. Plz I want to know the calories of multigrain atta & atta without Channa dal & maize
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
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
can i use sorgum aata or jowar ka aata in how much prop thanx
You can use 100 gms of it….
hi, can I use ready atta of each kind and then just mix.
You can but homemade goodness will not be achieved fully….
Can u suggest atta with jowar
You can add jowar to this too
Nice to be visiting your blog, Well this article that I've been waited for so long.
organic soybean meal
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.
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 .
Good information
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.
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 !
nice
Hi! Sharmeee
Any substitute for Chana dal? Can we use kabul chana?
Yes you can..the mutigrains can be your choice of ingredients just see to the measure alone
Hi sharmi
How to make kadalai maavu?
I use storbought havent tried on my own.
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?
No its not popcorn maize the other dried variety
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.
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
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