I thought switching to multigrain atta would automatically make my rotis healthier—until I learned that the "multigrain flour" I was buying had only 5% millets and 95% refined wheat.

It was 2019. Like millions of health-conscious Indians, I'd heard about multigrain flour's benefits: more fiber, more protein, more nutrients, better blood sugar control. I bought the most expensive multigrain atta from a premium brand, feeling virtuous about my "healthy choice."

My rotis looked slightly darker than regular wheat rotis. The packaging claimed "7 grains" with beautiful images of various seeds and grains. I assumed I was eating significantly healthier rotis.

Then a nutritionist friend examined my flour packet during a dinner visit. She read the ingredient list carefully and her face fell.

"This is mostly refined wheat flour (maida) with tiny amounts of other grains," she explained. "Look—the first ingredient is refined wheat flour, which means it's the largest component. The millets and other grains are listed at the end in small percentages."

She showed me the fine print: "Contains wheat flour (93%), ragi (2%), bajra (2%), jowar (1.5%), oats (1%), barley (0.3%), maize (0.2%)"

I was shocked. I'd been paying double the price for flour that was 93% regular wheat with negligible amounts of the "healthy" grains prominently displayed on the package.

The marketing had fooled me completely.

She then taught me how to make real multigrain atta at home—mixing whole grains in meaningful proportions (30-50% multi-grains, not 5%) that actually provided health benefits, not just marketing claims.

The difference was dramatic:

Commercial "multigrain" atta:

• 93-95% regular wheat
• 5-7% other grains (marketing)
• Minimal nutritional difference from regular atta
• 2x the price

Homemade multigrain mix:

• 50-70% whole wheat
• 30-50% genuine multi-grains (ragi, bajra, jowar, oats)
• Dramatically higher fiber, protein, minerals
• Same or lower cost (buying grains separately)

After switching to real multigrain rotis:

• Better satiety (felt full longer—3-4 hours vs. 2 hours)
• Improved digestion (fiber content genuinely higher)
• Stable energy (no mid-morning crash)
• Better blood sugar control (verified with glucose monitor)
• Darker, nuttier, more flavorful rotis

The transformation wasn't from "multigrain" marketing labels—it was from actually consuming meaningful amounts of diverse whole grains.

Today, I'm sharing the complete guide to healthy multigrain rotis—not the commercial 5% gimmick, but real multigrain flour blends with substantial nutritional benefits, proper preparation techniques, and delicious results.

Because here's the uncomfortable truth: most "multigrain" products in stores are marketing scams with negligible amounts of beneficial grains. Real multigrain rotis require either making your own flour blend or carefully reading labels to find honest products—and the health difference is night and day.

Let's master genuine multigrain rotis.

Understanding Multigrain: What It Actually Means

Before making rotis, let's understand what we're working with.

What Is Multigrain Flour?

True multigrain flour: A blend of multiple whole grains combined to provide diverse nutrients, fiber, and flavors.

Should contain:

• Base grain (usually whole wheat) 50-70%
• Secondary grains in meaningful amounts (20-40% total)
• Actual nutritional benefit, not marketing

Common grains used:

1. Whole Wheat (Gehun):

• Base of most multigrain blends
• Good gluten content (helps rotis hold together)
• Familiar taste and texture

2. Finger Millet (Ragi/Nachni):

• Rich in calcium (10x more than wheat)
• High in iron
• Good for bone health
• Slightly earthy, nutty flavor

3. Pearl Millet (Bajra):

• High in protein and fiber
• Rich in magnesium, iron
• Warming grain (traditional winter food)
• Slightly coarse texture

4. Sorghum (Jowar):

• Gluten-free
• High in protein and fiber
• Rich in antioxidants
• Mild, slightly sweet taste

5. Oats:

• Excellent for heart health (beta-glucan fiber)
• Helps lower cholesterol
• Good for blood sugar control
• Soft texture

6. Barley (Jau):

• High fiber content
• Helps lower cholesterol
• Good for blood sugar management
• Slightly chewy texture

7. Quinoa (optional, expensive):

• Complete protein (all amino acids)
• Gluten-free
• High in minerals
• Adds lightness to rotis

8. Amaranth (Rajgira/Chaulai - optional):

• High protein and calcium
• Gluten-free
• Good for bone health
• Adds nutrition without much flavor impact

The Health Benefits

Why bother with multigrain? The nutritional upgrade is significant:

Compared to regular wheat rotis:

Fiber content:

• Regular wheat: ~12g fiber per 100g
• Multigrain (real): ~15-18g fiber per 100g
• Benefit: Better digestion, longer satiety, healthier gut

Protein content:

• Regular wheat: ~12g protein per 100g
• Multigrain with bajra/ragi: ~14-16g protein per 100g
• Benefit: Better muscle maintenance, increased satiety

Micronutrients:

• Regular wheat: Good B vitamins, some minerals
• Multigrain: Higher calcium (ragi), iron (bajra, ragi), magnesium (bajra), antioxidants (jowar)
• Benefit: Better overall nutrition from staple food

Glycemic index:

• Regular wheat roti: GI ~70-75 (moderate to high)
• Multigrain roti: GI ~55-65 (moderate, varies by blend)
• Benefit: Better blood sugar control, reduced diabetes risk

Diversity:

• Regular wheat: Same nutrients daily
• Multigrain: Varied nutrient profile from different grains
• Benefit: Reduced risk of nutrient deficiencies, varied phytonutrients

The Best Multigrain Flour Blends

Not all combinations work equally well—here are tested recipes.

Blend 1: The Beginner-Friendly Mix (Mild Taste, Soft Texture)

Proportions:

• Whole wheat: 60% (600g)
• Oats: 20% (200g)
• Ragi: 10% (100g)
• Jowar: 10% (100g)

Total: 1 kg flour

Characteristics:

• Mild flavor (oats and jowar subtle)
• Soft rotis (high wheat content)
• Easy to roll (good gluten from wheat)
• Good starter blend for families hesitant about taste change

Best for: Introducing multigrain to children or family members resistant to change.

Cost: ~₹70-90 per kg (buying grains separately, getting them milled)

Blend 2: The Balanced Nutritional Mix (Moderate Taste, Good Texture)

Proportions:

• Whole wheat: 50% (500g)
• Bajra: 15% (150g)
• Ragi: 15% (150g)
• Jowar: 10% (100g)
• Oats: 10% (100g)

Total: 1 kg flour

Characteristics:

• Nuttier, earthier flavor (noticeable but pleasant)
• Slightly denser texture than pure wheat
• Higher calcium and iron
• Balanced nutrition and taste

Best for: Health-conscious individuals wanting significant nutritional upgrade without compromising too much on texture.

Cost: ~₹80-100 per kg

This is my personal blend—best balance of nutrition, taste, and texture.

Blend 3: The Diabetes-Friendly Mix (Lower GI, High Fiber)

Proportions:

• Whole wheat: 40% (400g)
• Oats: 20% (200g)
• Barley: 15% (150g)
• Jowar: 15% (150g)
• Ragi: 10% (100g)

Total: 1 kg flour

Characteristics:

• Highest fiber content
• Lower glycemic index
• Very filling (satiety lasts 4-5 hours)
• Slightly chewy texture (barley)
• Excellent for blood sugar management

Best for: Diabetics, pre-diabetics, anyone managing blood sugar, weight loss goals.

Cost: ~₹90-110 per kg

Blend 4: The High-Protein Mix (For Active Individuals)

Proportions:

• Whole wheat: 50% (500g)
• Bajra: 20% (200g)
• Quinoa: 10% (100g)
• Amaranth: 10% (100g)
• Ragi: 10% (100g)

Total: 1 kg flour

Characteristics:

• Highest protein content (~16-18g per 100g)
• Higher calcium
• Dense, hearty texture
• Slightly stronger flavor

Best for: Athletes, gym-goers, physically active individuals, growing children/teenagers.

Cost: ~₹140-180 per kg (quinoa expensive)

Blend 5: The Budget-Friendly Mix (Affordable, Effective)

Proportions:

• Whole wheat: 50% (500g)
• Bajra: 25% (250g)
• Ragi: 15% (150g)
• Jowar: 10% (100g)

Total: 1 kg flour

Characteristics:

• Uses affordable grains only (no quinoa, amaranth, barley)
• Good nutritional profile
• Traditional taste
• Hearty texture

Best for: Budget-conscious families wanting nutritional benefits without premium cost.

Cost: ~₹60-75 per kg (cheapest genuine multigrain option)

How to Prepare Multigrain Flour

Two methods: buying pre-made or making your own.

Method 1: Making Your Own (Recommended)

Why make your own:

• Control proportions (actual nutrition, not 5% gimmick)
• Freshness (grains lose nutrients over time once milled)
• Cost-effective (often cheaper than premium brands)
• Customizable (adjust to your taste and needs)

The process:

Step 1: Buy whole grains

• Purchase from local grain shop, organic store, or online
• Buy in moderate quantities (don't stock 6 months—freshness matters)
• Quality matters more than quantity

Step 2: Clean grains (optional but good practice)

• Spread grains on plate
• Remove any stones, debris, damaged grains
• Takes 5-10 minutes per grain type

Step 3: Roast lightly (optional—improves taste and digestion)

• Heat dry pan (no oil)
• Add grain, roast on low heat 5-7 minutes
• Stir continuously until aromatic (don't burn)
• Cool completely before milling
• Benefit: Nutty flavor, easier digestion, removes raw taste

Step 4: Measure and mix

• Weigh grains according to chosen blend
• Mix thoroughly in large container
• This is your multigrain mix

Step 5: Get it milled

• Take mixed grains to local chakki (flour mill)
• Cost: ₹10-20 per kg milling charge
• Ask for "roti atta" fineness (not too coarse, not too fine)
• Many stores offer free milling if buying grains from them

Step 6: Store properly

• Airtight container
• Cool, dry place
• Use within 2-3 months (longer storage = nutrient loss, potential rancidity)

Time required: 30-45 minutes total (one-time prep for 1-2 months)

Method 2: Buying Pre-Made Multigrain Flour

If buying rather than making:

Read labels carefully:

• Ingredients listed by weight (first = most, last = least)
• Look for specific percentages (honest brands mention: "40% wheat, 20% bajra, 15% ragi..." etc.)
• Avoid vague marketing (just "multigrain" without percentages usually means 95% wheat)

Check for:

• Whole grain flours (not refined)
• No added maida (refined wheat flour)
• Minimal additives
• Reasonable expiry date (fresher = better)

Honest brands (India):

• Organic India Multigrain Atta (transparency on proportions)
• 24 Mantra Organic Multigrain (genuine blend)
• Local organic brands (often better than national brands)
• Some regional brands (check reviews)

Cost: ₹80-150 per kg for genuine multigrain (premium brands)

My recommendation: Making your own provides best quality-to-price ratio and ensures genuine proportions.

The Perfect Multigrain Roti Recipe

Now let's make soft, delicious multigrain rotis.

Ingredients (Makes 8-10 Rotis)

For dough:

• 2 cups multigrain flour (your chosen blend): ~250g
• ¾ cup + 1-2 tbsp water (adjust based on flour absorption)
• ½ tsp salt
• 1 tbsp oil or ghee (optional—makes rotis softer)

For cooking:

• Ghee or oil for applying (optional)

Method

Step 1: Make the dough (same as regular rotis, with adjustments)

Mix dry ingredients:

• Multigrain flour + salt in bowl
• Mix well

Add oil (optional but recommended for multigrain):

• 1 tbsp oil or melted ghee
• Mix into flour until breadcrumb texture
• Why: Multigrain dough can be slightly drier than wheat—fat improves pliability

Add water gradually:

• Start with ¾ cup water
• Mix with fingers or spoon
• Add more water 1 tbsp at a time
• Important: Multigrain flour absorbs water differently than plain wheat—add slowly

Knead the dough:

• Knead 5-7 minutes until smooth
• Should be soft but not sticky
• Slightly softer than regular wheat dough works better for multigrain
• Test: Earlobe softness (traditional test still applies)

Rest the dough (critical for multigrain):

• Cover with damp cloth or in covered bowl
• Rest 30 minutes minimum (longer = better, up to 1-2 hours)
• Why crucial: Multigrain flours have less gluten than pure wheat—resting allows flours to fully hydrate and relax, making rolling much easier

My tip: Make dough 1-2 hours before meal time. This is the biggest difference-maker for soft multigrain rotis.

Step 2: Divide and shape

• Divide into 8-10 equal balls (golf ball size)
• Roll each ball between palms to smooth surface
• Cover balls while working (prevents drying)

Step 3: Roll the rotis

The technique (slightly modified for multigrain):

• Flatten ball gently between palms
• Dip one side in dry flour (use sparingly—too much makes rotis tough)
• Place on rolling board

Rolling method:

• Roll from center outward
• Rotate dough after each roll
• Apply even, gentle pressure (not too hard)
• Multigrain tip: Roll slightly thicker than regular wheat rotis (1.5-2mm thick vs. 1mm)
  • Why: Less gluten means thinner rotis may tear more easily
• Target diameter: 6-7 inches

Common issue: Multigrain dough may crack while rolling Solution: Dough too dry—add few drops water to remaining dough, knead gently, rest 10 more minutes

Step 4: Cook on tawa

Preheat tawa:

• Medium-high heat
• Test: Sprinkle water—should sizzle but not evaporate instantly

First side (40-50 seconds):

• Place rolled roti on tawa
• Within 20-30 seconds, should see bubbles forming
• Multigrain note: May take slightly longer than wheat to bubble
• When bottom shows light brown spots, flip

Second side (40-50 seconds):

• Cook until bubbles form
• May start puffing slightly
• When spots appear, flip again (or move to direct flame for puffing)

Puffing (optional but makes softer rotis):

• Place on direct low flame with tongs
• OR press edges with cloth/spatula while on tawa
• Should puff up (may not puff as dramatically as wheat—that's normal with less gluten)
• If doesn't puff: Not a problem—multigrain rotis can be soft without puffing

Total cooking time: 90-120 seconds (slightly longer than wheat rotis—don't rush)

Step 5: Apply ghee/oil (optional)

• Immediately after cooking, brush with ghee or oil
• Both sides
• Why: Keeps rotis soft longer, adds flavor, moisturizes

Step 6: Store properly

• Stack in insulated roti box or container
• Cover with cloth
• Close lid immediately
• Stays soft: 2-3 hours if stored properly