Looking to make healthy Multigrain Roti? Here are a few tips and tricks to make these at home. Pair it with any Indian Curry or Dal for a hearty meal.
You can also try other Indian Rotis or Bread, that can be served with your everyday dals and curries – Tawa Paratha, Missi Roti, Khamiri Roti, Laccha Paratha, Makki Ki Roti, Bajre Ki Roti, and Masala Jowar Roti.
Roti, Chapati, or Phulka is a key staple in all Indian households. Generally made with Wheat flour (atta), we have been eating it since childhood.
And today, with so many flours readily available in the market, it has even become easier to get these rotis served on the table.
I keep switching between this Multigrain Roti and Whole Wheat Roti, in order to provide more nutrients to the family. So today I am sharing a simple recipe to make Multigrain Roti at home. Make it for your kids and family.
About This Recipe
Multigrain Roti is a popular Indian bread that is made with the combination of whole wheat flour and some more ground grains. Other than whole wheat flour, it has ragi flour, bajra flour, besan, and oats flour.
You can easily make this Atta or Flour at home, or nowadays this Multigrain flour is also readily available in the market.
I always make it at home, because you know what ingredients are going into the flour and what nutrient you are providing your family.
As it is made with the combination of 5 flours, this Roti provides you daily intake of Iron, Protein, Vitamin B, and Fiber. It even aids digestion.
As three of the flours from 5 are gluten-free, it promotes weight loss. It is also good to include this Roti in diabetic’s everyday diet as it low in calories.
How to make your own Multigrain Flour?
To make your own multigrain atta at home, just mix all the below-mentioned flour together and store it in an airtight container.
Add water and salt just like the roti to make a dough and prepare your multigrain chapatis.
So here are multigrain atta ingredients
- Whole Wheat Flour – 2 kg
- Ragi Flour – 200 g
- Bajra Flour – 200 g
- Besan – 200 g
- Oats Flour – 200 g
Add all the flours in a large mixing bowl.
Mix them together. Store and use as required.
Step by Step Recipe
Take Multigrain atta in a bowl.
Add water and knead to make a soft dough. Knead the dough for 2-3 minutes until it is smooth.
Cover the dough and keep it aside to rest for 10 minutes.
Make small lemon sized balls from the dough.
Heat a griddle. Dust and roll the dough balls with a very gentle hand to make a 5-6 inch circle. The roti should be thinner from the sides than the center.
Transfer the roti on the hot griddle.
Once very light brown spots appear on the lower surface, flip the roti.
Cook until brown spots appear on the other sides as well. Hold the roti with a tong and fluff it over the direct flame. Smear ghee on top and serve hot.
Frequently Asked Questions
Multigrain Roti also has ingredients such as Ragi Flour, Besan, and Bajra, which are gluten-free and rich in fibers. They keep you full for a long time. Thus this roti is good for weight loss too or to maintain a steady weight.
This Multigrain Atta Roti is also low in cal. One serving has approx 150 Kcal and 15 g carbs.
To make Masala Multigrain Roti, you can add in finely chopped onions, green chillies, coriander leaves, and everyday spices such as red chilli powder, turmeric powder, salt along with the flour while kneading the dough.
Yes, definitely. You can make plain paratha, lachha paratha or poori using this multigrain flour.
This atta can be made directly from the whole grains instead of using flours. Just wash the grain well with water and drain all the excess water.
Dry the grains in the sun until they are nicely dry.
Now grind them together to make multigrain atta from scratch.
Some people even sprout the grains before grinding. Sprouting the grains before grinding is the healthiest way to make multigrain atta.
You can also roast the grains, except wheat to get a nice nutty aroma in the atta.
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Multigrain Roti Recipe
- 2 cups Multigrain Atta
- Water to knead the dough
- Take Multigrain atta in a bowl.
- Add water and knead to make a soft dough.
- Knead the dough for 2-3 minutes until it is smooth.
- Cover the dough and keep it aside to rest for 10 minutes.
- Make small lemon sized from the dough.
- Heat a griddle.
- Dust and roll the dough balls with very gentle hand to make a 5-6 inch circle.
- The roti should be thinner from the sides than the centre.
- Transfer the roti on the hot griddle.
- Once brown spots appear on the lower surface, flip the roti.
- Cook until brown spots appear on the other sides as well.
- Hold the roti with a tong and fluff it over the direct flame.
- Smear ghee on top and serve hot.