मल्टीग्रेन आटा घर पर कैसे बनाएं।Multigrain aata recipe।kotacooking।
मल्टीग्रेन आटा घर पर कैसे बनाएं।Multigrain aata recipe।kotacooking। is a medium Indian recipe that serves 30. 350 calories per serving. Recipe by Kota Cooking And Vlogs on YouTube.
Prep: 1 hr 10 min | Cook: 1 hr 10 min | Total: 2 hrs 35 min
Cost: $80.63 total, $2.69 per serving
Ingredients
- 10 kg Wheat (whole grain) (cleaned and sun‑dried; base grain for the flour)
- 200 g Barley (jau) (cleaned and sun‑dried)
- 150 g Ragi (finger millet) (cleaned and sun‑dried)
- 200 g Whole Green Moong (whole green gram) (cleaned and sun‑dried)
- 250 g Yellow Corn (dried kernels) (cleaned and sun‑dried)
- 250 g Black Chickpeas (kala chana) (cleaned and sun‑dried)
- 200 g Bajra (pearl millet) (cleaned and sun‑dried)
- 200 g Jowar (white sorghum) (cleaned and sun‑dried)
Instructions
Clean and Sun‑Dry Grains
Rinse each grain (barley, ragi, moong, corn, black chickpeas, bajra, jowar) thoroughly, discard any debris, then spread on a clean cloth and sun‑dry for at least 30 minutes until moisture evaporates.
Time: PT30M
Combine All Grains
Place the dried wheat (10 kg) in a very large bowl, then add the measured amounts of barley, ragi, moong, corn, black chickpeas, bajra and jowar. Mix thoroughly with clean hands or a large spoon until the blend is uniform.
Time: PT5M
First Grinding Pass (Coarse Flour)
Feed the grain mixture into the stone grinder (chakki) in portions, grinding until you obtain a coarse powder. Collect the output in a clean container.
Time: PT20M
Second Grinding Pass (Fine Flour)
Re‑feed the coarse flour back into the grinder for a second pass to achieve a finer texture. The goal is a flour that passes through a fine mesh sieve without large particles.
Time: PT15M
Store the Multi‑Grain Flour
Transfer the freshly milled flour into an airtight container. Label with date; use within 15 days for best freshness.
Time: PT5M
Prepare Dough for Roti
Measure 500 g of the multi‑grain flour, place in a mixing bowl, add 1 tsp salt (optional) and gradually mix in 200 ml lukewarm water. Stir until a shaggy dough forms.
Time: PT10M
Rest the Dough
Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and hydrates the grains.
Time: PT15M
Knead the Dough
After resting, knead the dough on a clean surface for about 5 minutes until smooth and elastic.
Time: PT5M
Roll Roti
Divide the dough into 8‑10 equal balls (≈50 g each). Lightly flour the work surface, flatten each ball with a rolling pin into a 6‑inch circle.
Time: PT10M
Cook Roti on Tawa
Heat the tawa over medium flame (≈350°F / 180°C). Place the rolled roti on the hot surface, cook 30‑40 seconds until specks appear, flip, press gently with a cloth, and cook the other side until golden brown spots form.
Time: PT10M
Temperature: 350°F
Make Multi‑Grain Paratha (Optional)
Take a rested dough ball, roll slightly thinner, brush with melted ghee, fold in half, roll again to a 7‑inch circle, and cook on the tawa with a little ghee on each side until crisp and golden.
Time: PT15M
Temperature: 350°F
Cleanup
Wash the mixing bowl, sieve, grinder stones, rolling pin, tawa, spatula, and kitchen towel. Dry and store each item.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 4 g
- Fiber
- 8 g
Dietary info: Vegetarian, High‑Fiber, Gluten‑Containing, Protein‑Rich
Allergens: Wheat, Barley, Legumes (moong, chickpeas)
Ingredient Substitutions
- Instead of Wheat (whole grain): All‑purpose flour (reduce other grains accordingly)
- Instead of Barley (jau): Oats
- Instead of Ragi (finger millet): Millet, Sorghum
- Instead of Whole Green Moong (whole green gram): Split green gram, Lentils
- Instead of Yellow Corn (dried kernels): Millet, Pearl barley
- Instead of Black Chickpeas (kala chana): Regular chickpeas
- Instead of Bajra (pearl millet): Sorghum
- Instead of Jowar (white sorghum): Sorghum, Millet
Equipment Needed
- Large Mixing Bowl
- Fine Mesh Sieve (optional)
- Stone Grinder (Chakki) or Heavy‑Duty Grain Mill
- Airtight Storage Container
- Rolling Pin
- Tawa (flat skillet) or Heavy‑Bottomed Frying Pan
- Spatula or Flat Ladle
- Kitchen Towel or Clean Cloth
- Digital Kitchen Scale
Critical Steps — Do Not Skip
- Thoroughly cleaning and sun‑drying each grain to avoid moisture and contaminants.
- Grinding the grain blend twice to achieve a uniform fine flour.
- Resting the dough for at least 15 minutes before kneading.
- Cooking roti on a properly heated tawa to ensure softness and puff.
Chef Tips from the Video
- Sun‑drying the grains adds a subtle toasted flavor to the flour.
- If you don’t have a stone grinder, use a high‑speed electric grain mill for faster results.
- Cover the dough with a damp cloth, not a dry one, to prevent surface drying.
Troubleshooting
Flour feels gritty after grinding.
Run the coarse flour through the grinder a third time or sift through a fine mesh sieve and re‑grind the larger particles.
Roti turns out hard and dry.
Increase water in the dough by 10‑15 ml and ensure the dough rests for at least 15 minutes before rolling.
Dough sticks to the rolling pin.
Dust the dough and surface lightly with extra multi‑grain flour and keep the rolling pin dry.
Storage
Refrigerator: Store the flour in an airtight container for up to 15 days; dough can be refrigerated for 24 hours.
Freezer: Flour freezes well for up to 3 months; thaw in the pantry before use.
Room temperature: Keep flour in a cool, dry pantry away from sunlight; use within 15 days for optimal freshness.
Make-Ahead Tips
- Grind the multi‑grain flour in bulk and store in airtight containers for up to 3 months.
- Prepared dough can be portioned, wrapped, and refrigerated for up to 24 hours; let it come to room temperature before rolling.
- Parathas can be pre‑cooked, cooled, and stored in the fridge; reheat on a tawa before serving.
Frequently Asked Questions
What is the cultural significance and history of multi‑grain atta in Indian cuisine?
Multi‑grain atta reflects India's long tradition of using diverse millets, pulses and cereals to create nutrient‑dense flatbreads. Historically, farmers blended locally available grains to ensure year‑round nutrition, especially in regions where wheat alone was scarce.
What are the traditional regional variations of multi‑grain flour in Indian cuisine?
In North India, blends often include wheat, barley, and gram; in the South, millets like ragi, bajra and sorghum are common. Some regions add roasted spices or fenugreek seeds for flavor, while coastal areas may incorporate rice flour.
How is multi‑grain atta traditionally served in Indian households?
It is typically rolled into rotis or parathas and served hot with vegetable curries, dal, or pickles. In many families, the fresh atta is used for daily meals, emphasizing health and satiety.
On what occasions or celebrations is multi‑grain roti especially popular in Indian culture?
During festivals that emphasize health, such as Navratri or Sankranti, families often prepare multi‑grain rotis to honor the harvest and promote wellness. It is also common in rural weddings where wholesome fare is valued.
What other Indian dishes pair well with multi‑grain roti made from this flour?
It pairs beautifully with dal tadka, paneer bhurji, mixed vegetable sabzi, and spicy pickles. The nutty flavor also complements yogurt‑based raitas and chutneys.
What are the authentic traditional ingredients for multi‑grain atta versus acceptable substitutes?
Traditional blends use wheat, barley, ragi, bajra, jowar, moong, corn and black chickpeas. Acceptable substitutes include oats for barley, millet for ragi, regular chickpeas for black chickpeas, and rice flour for corn if needed.
What are the most common mistakes to avoid when making multi‑grain flour at home?
Common errors include grinding wet grains (causing clumps), under‑grinding which leaves gritty texture, and not resting the dough long enough, leading to tough rotis. Also, over‑loading the grinder can damage the stones.
Why does this multi‑grain flour recipe use a two‑pass grinding method instead of a single pass?
The first pass creates a coarse powder that separates larger particles; the second pass refines the texture to a fine, uniform flour. This two‑step process ensures consistent dough hydration and prevents gritty rotis.
Can I make the multi‑grain dough ahead of time and how should I store it?
Yes, you can prepare the dough, cover it with a damp cloth, and refrigerate for up to 24 hours. Bring it to room temperature and knead briefly before rolling to restore softness.
What texture and appearance should I look for when the multi‑grain roti is done cooking?
A properly cooked roti will have light golden brown spots, puff slightly, and feel soft yet firm to the touch. The surface should be slightly glossy from the ghee or oil used, and the edges may show a faint dark speckle from the grains.
What does the YouTube channel Kota Cooking And Vlogs specialize in?
Kota Cooking And Vlogs focuses on Indian home‑cooking tutorials, especially traditional recipes, grain‑based preparations, and practical kitchen hacks for everyday cooks in India.
How does the YouTube channel Kota Cooking And Vlogs' approach to Indian grain cooking differ from other Indian cooking channels?
Kota Cooking And Vlogs emphasizes hands‑on, farm‑to‑table techniques such as cleaning, sun‑drying and grinding whole grains at home, whereas many other channels rely on store‑bought flours and shortcuts.
What other Indian grain‑based recipes is the YouTube channel Kota Cooking And Vlogs known for?
The channel also features recipes for millet porridge (ragi kanji), sorghum upma, mixed‑grain dosa batter, and traditional bhakri made from bajra and jowar.
Last updated: September 6, 2026
