“Grandma’s Multigrain Roti – The Secret to Everyday Energy”
🌾 Multi-Grain Roti Recipe
Ingredients (makes about 8 rotis)
| Ingredient | Quantity |
|---|---|
| Whole wheat flour (atta) | 1 cup |
| Bajra (pearl millet) flour | ¼ cup |
| Jowar (sorghum) flour | ¼ cup |
| Ragi (finger millet) flour | 2 tbsp |
| Besan (gram flour) | 2 tbsp |
| Flaxseed powder (optional) | 1 tbsp |
| Salt | ½ tsp (or to taste) |
| Warm water | as needed (¾ - 1 cup) |
| Ghee or oil (for cooking) | as needed |
Instructions
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Mix the Flours:
In a large mixing bowl, combine all the flours, salt, and flaxseed powder if using. -
Knead the Dough:
Gradually add warm water and knead into a soft, smooth dough.
(Tip: Add water little by little. Dough should be pliable, not sticky.) -
Rest the Dough:
Cover with a damp cloth and let it rest for 15–20 minutes. -
Divide and Roll:
Divide the dough into lemon-sized balls. Dust each ball with whole wheat flour and roll into a thin circle (around 6–7 inches). -
Cook the Roti:
Heat a tawa (flat griddle) on medium-high heat. Place the rolled roti on it.-
Cook for 30–40 seconds, flip when small bubbles appear.
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Cook the other side for another 30 seconds.
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Press gently with a spatula for puffing.
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Optional: Smear ghee or oil on the roti.
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Serve:
Serve hot with sabzi, dal, or curd.
📝 Tips
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You can adjust flour ratios to taste or availability.
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Add chopped methi (fenugreek) or spinach to the dough for extra flavor and nutrition.
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If dough is too hard, rotis may crack while rolling – use more water.