Quick answer: Multigrain atta blends a base grain (usually wheat) with millets, pulses, and sometimes seeds — combining a familiar roti texture with added fiber, protein, and micronutrients from the additional ingredients.
Multigrain atta isn't simply several flours dumped together — it's typically built around a base grain for structure (often wheat, for its gluten), with millets, pulses, and sometimes seeds added for nutritional variety, in proportions calibrated to keep the dough workable.
ShuddhOra's multigrain blends, like Khapli Multigrain and Sihore Multigrain, combine wheat with jowar, ragi, kala chana, soyabean, and flax seeds — each ingredient contributing something different, from calcium and fiber to plant protein and omega-3s.
The appeal is balance: multigrain atta gives you more of the fiber, protein, and micronutrient variety that comes from millets and pulses, while keeping enough gluten structure (from the wheat base) for rotis that still roll and cook like familiar wheat rotis.
Every order is ground on a chakki only after you place it — no bulk production, no months on a shelf.
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