Multigrain Atta Recipe || How to Make Multigrain Flour & Roti
Today, we will teach you how to make multigrain flour at home, as well as how to use this flour to make roti. While wheat flour is healthy on its own, mixing in other grains enhances its nutritional profile, making it richer in protein, fiber, and vitamins.
To make multigrain flour, combine wheat with various grains such as millet, sorghum, ragi, corn, soybean, moong (green gram), gram (chickpeas), and flax seeds. Grinding these grains together improves the quality of the flour.
This multigrain flour can be used to prepare a variety of dishes, including roti, chapati, paratha, puri, and cheela. Let’s take a look at the method for making it!
PREPARATION METHOD
- To make multigrain flour, you can mix different types of flours together in the correct proportions listed below.
- If you prefer to use whole grains, start by measuring the grains as per the proportions specified below and wash them thoroughly.
- After washing, allow the grains to dry completely. Once they are completely dry, mill them finely. Your multigrain flour will be ready for use.
MULTIGRAIN ATTA
INGREDIENTS
- Wheat flour (गेहूं) - 5 Kg
- Bajra Atta (बाजरा) - 1 Kg
- Jawar Atta (ज्वार) - 1 Kg
- Ragi Atta (रागी) - 1 Kg
- Maize (मकई) Atta - ½ Kg
- Besan - ½ Kg
- Soybean (सोया) - 250g
- Flaxseeds (अलसी) - 100g
Making Roti With Multigrain Atta
- Take the required amount of multigrain flour and place it in a vessel.
- Add boiled water or hot water to the flour.
- Mix the flour and water with a spoon until combined.
- Allow the mixture to cool down for about 10 minutes.
- Once it's cool, knead the dough well.
- Divide the dough into portions based on the desired size of your rotis.
- Roll each portion into the shape of a roti.
- Bake the rolled roti on a tawa, cook both sides until golden brown. If you prefer, you can apply ghee on the roti, but it's not necessary; you can enjoy it plain as well.
DETAILED VIDEO ⬇️
- Notes-:
- The preparation is similar to that of regular chapati but with a slight difference. For regular chapati, you can use normal or warm water as required. However, for multigrain flour, it is essential to use only warm or boiled water.
- This is because various pulses and grains are used in the flour and it requires warm water to cook it gently and be digestible.
- Do not add too much water at once. Add water slowly because hot water makes the dough soft and sticky quickly. So be careful while adding water
- 🌲 AUTHOR:- BHUMI'S KITCHEN
- 🍲CUISINE:- INDIAN
- 🕒COOK-TIME-10 MINS
- 🕜PREP-TIME:- 10 MINS
- ⏰️TOTAL-TIME:- 20 MINS
- 🍽 SERVING:- 2 ROTI/PERSON
