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    You are here: Home / How to's / How to make Multigrain Atta | Homemade Multigrain Chapati Flour

    How to make Multigrain Atta | Homemade Multigrain Chapati Flour

    February 4, 2022 by Sharmilee J 59 Comments

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    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 with step by step pictures and video. Multigrain Atta is used for making Indian flat breads like chapati, poori, paratha, naan, kulcha etc.

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    Multigrain Atta | How to make Multigrain Atta at home. Every time I see Multigrain Atta advertisement, 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 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 flavour was too strong so am sticking with this ratio itself. The grains should be 15-20% of wheat flour and it works perfect everytime and yields soft chapathis. Do try this Homemade Multigrain Atta and enjoy the benefits.

    Table of Contents
    1 About Multigrain Atta
    2 Related Recipes
    3 Multigrain Atta Ingredients
    4 Multigrain Atta | Homemade Multigrain Chapati Flour
    5 How to make Multigrain Atta
    6 Tips
    7 Storage
    8 FAQ’s

    About Multigrain Atta

    Multigrain Atta is much healthier version of the regular chapati flour. The goodness of ragi, fibre content of oats, protein from chana & 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 fibre. So it helps in digestion of food and keeps us healthy. It has wholesome goodness and healthy benefits without compromising on the taste, do 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.

    Related Recipes

    • Regular Atta
    • Multigrain Bread

    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.
    • 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 my notes for more variations.If you want cup measures you can have a ratio of 3 cups(wheat) : 1 cup(multigrains).

    multigrain atta ingredientsPin

    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.

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    Do check out my how to post on making soft phulkas here.

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    All the grains are rinsed thoroughlly and dried completely.

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    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.

    Print Recipe Pin Recipe

    Multigrain Atta | Homemade Multigrain Chapati Flour

    Multigrain Atta is flour made using a combination of multi-grains such as wheat, ragi, oats, maize (corn), chana dal, and soya.
    Prep Time2 d 15 mins
    Total Time2 d 15 mins
    Servings1.5 kgs
    AuthorSharmilee J

    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.

      Video

      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.
      Nutrition Facts
      Multigrain Atta | Homemade Multigrain Chapati Flour
      Amount Per Serving (250 g)
      Calories 693 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Sodium 25mg1%
      Potassium 449mg13%
      Carbohydrates 146g49%
      Fiber 4g17%
      Sugar 1g1%
      Protein 29g58%
      Vitamin A 1IU0%
      Vitamin C 0.1mg0%
      Calcium 117mg12%
      Iron 7mg39%
      * Percent Daily Values are based on a 2000 calorie diet.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      How to make Multigrain Atta

      1.To a tray add all the grains except aots. Add 1 kg whole wheat(punjab wheat) along with 50 gms maize, 25 gms soya bean, 50 gms chana dal and 25 gms fingermillet. Make sure to clean it if you have any speck / dirt in the grains.

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      2.Mix this well first.

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      3.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.

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      4.Sun dry until completely dry. Depending uopn your weather it may take a day or 2 to get dry completely.

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      5.Once completely dry transfer to a clean dry container. Choose a container that has more space as after grinding the flour will be more.

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      6.Add 50 gms oats to the container.

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      7. Mix it well.

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      8.Now all ready to go for grinding in mill.

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      9.While giving for grinding make sure to tell them the flour needs to be very fine.

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      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.

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      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.

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      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)

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      13.Store in an airtight container.

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      Homemade Multigrain Atta is ready!

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      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.

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      Reader Interactions

      Comments

      1. SANDHYA KHATTRI

        January 18, 2013 at 12:59 pm

        Nice , thanks for sharing, I will try

        Reply
      2. Uma Ramanujam

        January 18, 2013 at 1:19 pm

        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.

        Reply
      3. Meena Selvakumaran

        January 18, 2013 at 1:24 pm

        Very Healthy and love the choice of the grains.lovely clicks

        Reply
        • Sowm

          September 24, 2019 at 9:14 pm

          Thanks for the valuable information

          Reply
      4. Nivedhanams Sowmya

        January 18, 2013 at 1:27 pm

        very useful post Sharmi!!! bookmarking it!!!
        Sowmya
        Ongoing Event – Breakfast
        Ongoing Event – Tried and Tasted – Raks Kitchen

        Reply
        • Vidhya

          November 16, 2022 at 12:39 pm

          Where can we get oats?? Can we get in super markets??

          Reply
          • Sharmilee J

            November 20, 2022 at 6:06 am

            Yes rolled oats is widely available in supermarket these days.

            Reply
      5. WeR SAHM

        January 18, 2013 at 1:27 pm

        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…..

        Reply
      6. Aarthi

        January 18, 2013 at 1:44 pm

        I have been waiting for this post from you. Thanks for sharing, will try it.

        Reply
      7. Poornima Porchelvan

        January 18, 2013 at 1:57 pm

        Very healthy and thanks for sharing.My mom used to mix only soya with wheat.

        Reply
      8. dassana

        January 18, 2013 at 2:01 pm

        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.

        Reply
      9. Me...

        January 18, 2013 at 3:10 pm

        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

        Reply
      10. Vardhini

        January 18, 2013 at 3:19 pm

        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

        Reply
      11. Vaishnavi

        January 18, 2013 at 3:25 pm

        Awesome presentation

        Reply
      12. APARNARAJESHKUMAR

        January 18, 2013 at 3:27 pm

        awesome sharmi never knew i can add rest of the grains 🙂

        Reply
      13. Shanthi

        January 18, 2013 at 3:47 pm

        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..

        Reply
      14. Sangeetha

        January 18, 2013 at 4:01 pm

        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 🙂

        Reply
      15. DivyaGCP

        January 18, 2013 at 4:40 pm

        Very useful post.. It is so healthy to use this multigrain atta.. Am too lazy to prepare at home.. 😉

        Reply
      16. Shobha Kamath

        January 18, 2013 at 4:41 pm

        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.

        Reply
      17. ANU

        January 18, 2013 at 8:01 pm

        awesome idea dear…..very innovative and healthy…
        "Healthy Recipe Substitution" – HRS Event and SURPRISE Giveaway – Dec 20th to Mar 20th
        SYF&HWS – Cook With SPICES" Series
        South Indian Cooking – July 15th to Sep 15th

        Reply
      18. Manjari

        January 18, 2013 at 8:08 pm

        Amazing. Love the pictures and your enthusiasm to try different things.
        Keep up the good work.

        Reply
      19. Jayanthi Karthikeyan

        January 18, 2013 at 10:32 pm

        Very useful and healthy post.

        Reply
      20. RENU

        January 19, 2013 at 12:46 am

        oh this s super…

        Reply
      21. RENU

        January 19, 2013 at 12:50 am

        u have taken so much efforts to make this.this s healthy n tasty.hats off.

        Reply
      22. Rashmi Agrawal

        January 19, 2013 at 12:48 pm

        very useful…i will give it a shot, will be very healthful for my baby

        Reply
      23. chisha

        June 11, 2013 at 6:37 am

        GReat Post. But should we remove the coarse material as it adds fibre

        Reply
        • SHARMILEE J

          June 11, 2013 at 11:44 am

          Yes as I've mentioned in the method….

          Reply
      24. Vyjayanthi Pakala

        June 20, 2013 at 4:59 am

        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.

        Reply
      25. Laxmi Naiidu

        October 23, 2013 at 5:31 am

        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

        Reply
        • SHARMILEE J

          October 23, 2013 at 2:05 pm

          Please check my dosa/idli post for the batter recipe

          Reply
      26. Anita Lad

        February 24, 2014 at 10:53 am

        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?

        Reply
        • SHARMILEE J

          February 24, 2014 at 12:41 pm

          Yes I use instant quaker oats…

          Reply
      27. ramesh nimse

        December 17, 2014 at 8:46 am

        Very nutritious atta thanks a lot for information. Plz I want to know the calories of multigrain atta & atta without Channa dal & maize

        Reply
      28. sindhu bharadwaj

        February 21, 2015 at 12:06 pm

        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

        Reply
        • SHARMILEE J

          February 26, 2015 at 10:56 am

          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

          Reply
      29. maitrak parikh

        May 22, 2015 at 7:06 am

        can i use sorgum aata or jowar ka aata in how much prop thanx

        Reply
        • SHARMILEE J

          May 24, 2015 at 2:22 am

          You can use 100 gms of it….

          Reply
      30. Garima

        July 30, 2015 at 6:13 am

        hi, can I use ready atta of each kind and then just mix.

        Reply
        • SHARMILEE J

          July 31, 2015 at 12:34 pm

          You can but homemade goodness will not be achieved fully….

          Reply
      31. satish biradar

        September 17, 2015 at 7:06 am

        Can u suggest atta with jowar

        Reply
        • SHARMILEE J

          September 18, 2015 at 1:30 am

          You can add jowar to this too

          Reply
      32. priyasurena

        February 22, 2016 at 10:52 am

        Nice to be visiting your blog, Well this article that I've been waited for so long.

        organic soybean meal

        Reply
      33. Unknown

        May 28, 2016 at 3:55 am

        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.

        Reply
      34. Unknown

        June 17, 2016 at 6:00 am

        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 .

        Reply
      35. Nilesh Joshi

        July 10, 2016 at 1:17 pm

        Good information

        Reply
      36. Nimmi

        October 06, 2016 at 5:46 am

        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.

        Reply
      37. Jane

        November 25, 2016 at 3:39 am

        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 !

        Reply
      38. WilliamKing

        December 01, 2016 at 9:42 am

        nice

        Reply
      39. Maria

        March 02, 2017 at 11:56 am

        Hi! Sharmeee

        Any substitute for Chana dal? Can we use kabul chana?

        Reply
        • Sharmilee J

          March 03, 2017 at 7:28 am

          Yes you can..the mutigrains can be your choice of ingredients just see to the measure alone

          Reply
      40. Kavitha

        June 22, 2017 at 11:47 pm

        Hi sharmi
        How to make kadalai maavu?

        Reply
        • Sharmilee J

          July 05, 2017 at 7:40 am

          I use storbought havent tried on my own.

          Reply
      41. Meghana

        September 20, 2017 at 12:53 pm

        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?

        Reply
        • Sharmilee J

          October 19, 2017 at 7:45 am

          No its not popcorn maize the other dried variety

          Reply
      42. Surabhi

        October 14, 2019 at 11:56 am

        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.

        Reply
      43. Cassandra E.

        March 22, 2020 at 8:02 pm

        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

        Reply
        • Sharmilee J

          April 30, 2020 at 6:23 am

          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

          Reply
      44. Ramaa Lakshman

        December 02, 2021 at 11:04 pm

        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

        Reply
        • Sharmilee J

          December 24, 2021 at 8:13 am

          You can replace any other grain with dried peas but soya do not add more than 50 gms.

          Reply

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