Multigrain atta blends several grains and legumes into one flour, rather than being milled from a single grain. Here's what that blending actually changes.
What Goes Into a Multigrain Blend
Multigrain atta typically combines a wheat base (such as khapli) with millets, legumes, and seeds ā TBIF's multigrain blend, for instance, includes khapli wheat, jowar, barley, ragi, soybean, horse gram, chickpea, and flaxseed.
Texture and Flavour
Because it draws on several grains and legumes rather than one, multigrain atta tends to have a denser texture and a more pronounced, nutty flavour than single-grain atta.
Gluten Content
Since most multigrain blends include a wheat component, they still contain gluten, though the proportion is lower than in a pure wheat atta given the non-wheat ingredients mixed in.
Dough Behaviour
Multigrain dough often requires a bit more water and a longer rest than single-grain wheat dough, owing to the different absorption properties of the legumes and millets in the blend.
FAQs
Q1. Is multigrain atta gluten-free?
Not typically ā most blends include a wheat component, though the overall gluten proportion is lower than pure wheat atta.
Q2. What grains commonly go into a multigrain atta blend?
Combinations vary by brand, but often include wheat (or khapli wheat), millets like jowar and ragi, and legumes like soybean or chickpea.
Q3. Does multigrain atta cook the same way as regular atta?
It behaves a bit differently ā usually needing slightly more water and a longer rest before rolling.
Q4. Can multigrain atta be used for all the same dishes as regular atta?
Yes, though the denser texture may call for small adjustments to rolling technique.
Explore TBIF's Khapli Multigrain Atta.
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