Homemade Multigrain Atta: How to Make It at Home (Ratios, Grains and Tips)
CHAKKI PEESINGHomemade multigrain atta lets you decide exactly what goes into your rotis: which grains, how much of each, and how fresh the flour is. You do not need special equipment. You can blend ready flours at home, have grains ground together at a chakki, or order a custom blend that is stone-ground for you.
Quick answer: Keep whole wheat as the base, at roughly 65–80% of the mix, so the rotis stay soft and easy to roll. Make up the rest with grains such as jowar, bajra or ragi and a pulse such as chana. Weigh each flour, mix thoroughly, store airtight and use within about 45 days. For a fresher result, grind the grains together, or use Make Your Own Mix to have your chosen ratio stone-ground.
Three Ways to Make Multigrain Atta at Home
| Blend ready flours at home | Grind grains at a local chakki | Make Your Own Mix | |
|---|---|---|---|
| Effort | Low: weigh and mix | High: buy, clean, dry and carry grains | Low: choose online |
| Freshness | Depends on each flour | Fresh on the day of grinding | Stone-ground after your blend is confirmed |
| Control over ratio | Full | Full | Full: 2–10 grains, your proportions |
| Minimum quantity | Any | Depends on the chakki | 4.5 kg |
| Grind options | Whatever each flour is | Depends on the chakki | Medium or fine |
Step 1: Choose Your Grains
Each grain changes how the dough behaves, so it helps to know what each one does:
| Group | Examples | What it does in the dough |
|---|---|---|
| Wheat (base) | Sharbati, Khapli | Gluten gives stretch, so the dough rolls thin and rotis puff |
| Millets | Jowar, bajra, ragi | Add flavour and variety; no gluten, so too much makes dough crack |
| Pulses | Chana, soybean | Add plant protein and a nutty taste; make dough slightly denser |
| Other grains | Jau (barley), oats, maize | Add texture and fibre |
| Seeds | Flaxseed, methi | Use in small amounts: their natural oils shorten shelf life, and methi is bitter |
Step 2: Pick a Starting Ratio
There is no single correct ratio. These starting points are based on how Chakki Peesing's own blends are built. Adjust them to your family's taste.
| Style | Starting ratio (by weight) | Rotis will be |
|---|---|---|
| Soft everyday | 80% wheat + 20% mix of chana, soy and millets | Very close to wheat rotis |
| Balanced | 65% wheat + 20% other grains + 10% millets + 5% seeds | Nuttier, slightly firmer |
| Winter | 65% wheat + 20% bajra + 10% makki + 5% chana | Earthier, best eaten fresh |
For reference, Chakki Peesing's Everyday Multigrain Flour uses 80% Sharbati wheat with 20% soya, chana and millets. The Wholesome Multigrain Flour uses 65% Sharbati wheat, 21% other grains, 10% millets and 4% seeds. The product pages note that lower wheat content makes rotis slightly firmer.
Step 3: Blend Ready Flours at Home
- Weigh, do not guess. Use a kitchen scale for each flour, since cups vary a lot between flours.
- Mix thoroughly. Combine everything in a large bowl or a clean, dry container and whisk well, or shake the closed container for a minute.
- Test a small batch first. Knead enough for 2–3 rotis. If the dough cracks, increase the wheat share next time.
- Store airtight. Keep the mix in a dry, airtight container in a cool place.
- Make small batches. Blend only what you will use in a few weeks.
Step 4: Or Grind Grains Together at a Chakki
Grinding whole grains together gives the freshest flour and an even mix.
- Buy clean whole grains and weigh them in your chosen ratio.
- Pick out stones and husk, then wash only if you can sun-dry the grains completely. Damp grain clogs the chakki and spoils faster.
- Mix the grains and have them ground together in a medium grind for rotis.
- Let the warm flour cool before sealing it in containers.
A home mixer grinder can handle very small quantities, but it heats up and tends to give a less even flour than a stone chakki.
Common Mistakes to Avoid
- Too little wheat. Below about 60% wheat, dough starts to crack and rotis turn hard. For millet-heavy rotis, use the hot-water method from our ragi roti recipe.
- Too many seeds. Flaxseed and other oily seeds make the flour go stale faster.
- Making too much. Freshly ground whole-grain flour does not keep for months. Bajra in particular turns rancid quickly.
- Measuring by cup. Different flours weigh very differently, which throws the ratio off.
How Long Does Homemade Multigrain Atta Last?
Whole-grain and millet flours keep their natural oils, which turn rancid over time. Chakki Peesing recommends using its freshly milled flours within 45 days of packaging. Treat homemade blends the same way: store them airtight and refrigerate in hot or humid weather. A bitter or stale smell means the flour has turned. More tips in How to Store Fresh Staples.
The Easier Way: Make Your Own Mix
If sourcing, cleaning and grinding grains is not practical, Make Your Own Mix gives you the same control without the effort:
- Choose 2–10 grains from 20+ options, including Sharbati and Khapli wheat, bajra, jowar, maize, ragi and other millets, and seeds and legumes such as flaxseed, methi, soybean and chickpea.
- Set your quantities. The minimum is 4.5 kg, because every batch is stone-ground fresh.
- Pick a grind: medium for everyday rotis and parathas, or fine for soft doughs and baking.
- Check the approximate nutrition per 30 g chapati as you change the blend.
- Order. The team confirms your blend on WhatsApp or email, then stone-grinds and packs it the same day.
You can save your mix, share it with family through a link and reorder it in one tap. Make Your Own Mix is a do-it-yourself tool; Chakki Peesing does not prescribe blends for medical conditions.
Frequently Asked Questions
What is the best ratio for homemade multigrain atta?
Start with 65–80% wheat and 20–35% other grains and pulses. More wheat gives softer rotis; more millets and pulses give a nuttier, firmer roti.
Which grains are used in multigrain atta?
Common choices are wheat, jowar, bajra, ragi, maize, barley, oats, chana and soybean, sometimes with a small amount of flaxseed.
Can I make multigrain atta in a mixer grinder?
Only in small quantities. Mixers heat up and give an uneven grind, so a stone chakki or blending ready flours works better.
Is multigrain atta gluten-free?
Not if it contains wheat or barley. For a gluten-free blend, use only grains such as jowar, bajra and ragi, and check whether the mill also processes wheat.
How long can I store homemade multigrain atta?
Use it within about 45 days, store it airtight, and refrigerate it in hot or humid weather.
Is homemade multigrain atta better than packaged multigrain atta?
Making it yourself gives you control over the grains, ratio and freshness. A ready blend saves time. Read the label either way, so you know the ingredients and their order.
Build Your Blend
Create your multigrain atta with Make Your Own Mix, or start with a ready blend: Everyday Multigrain Flour or Wholesome Multigrain Flour. Planning winter meals? Read Best Atta for Winter.
This article is general cooking guidance, not medical or dietary advice. If you have a medical condition, consult your doctor or a registered dietitian before changing your diet.