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Multigrain Atta

What is multigrain atta?

The term “multigrain” denotes the presence of various types of grains in the atta. Therefore, it is created by crushing several types of cereal grains. This is not the same thing as “whole grain atta,” though.

You can create your own multigrain atta recipe. However, the following components can be added to your multi-grain atta:

The whole wheat atta was promoted as being wholesome, nourishing, and rich in fibre that is good for the digestive system. However, because packaged atta is so thoroughly processed, people frequently ask for it to contain more maida. As a result, there is a growing awareness of what people are eating.

As awareness grows, more and more Indians are learning about grains they haven’t historically consumed because they weren’t readily available in their local marketplaces. Such grains as bajra, jowar, Malla, ragi, and many others can be found in India. People in every part of the nation are now aware of the nutritional benefits of numerous such grains.

The aforementioned two caused an increase in the market’s experimenting with grains and millet in India. Wheat is still many people’s first choice of grain, though, even today. This is what caused multi-grain atta to become more well-liked.

Multigrain atta vs other atta

We refer to whole wheat flour as “atta.” It is a common dish in India, made from entire grains that have been crushed, including the bran and germ. Its coarser texture and reddish colour are due to this.

Only the smooth, white part of the cereal grain is crushed to make maida. This is the cause of the flour’s white colour and slick feel. On the other hand, multi-grain flour is neither. Literally, it refers to flour produced by crushing several types of cereal grains. This does not necessarily imply that many whole-grain varieties are crushed.

Multigrain Atta vs Whole Wheat Atta

White flour, also known as maida, does not contain nutritive components like proteins or fibres because it is solely derived from the whole half of the grain. On the other hand, whole wheat grains preserve the proteins and fibre and employ the full grain. White flour is inferior to whole wheat.

According to studies, whole-grain multi-grain flour is even healthier and more nutrient-dense than single whole-grain flour.

However, are you truly making a healthy option when you purchase “multi-grain atta”? Or is it really a marketing ploy to convince you to buy old wine in a new bottle?

Multigrain atta in India

Roti or chapattis are a common dish in India. These are typically made using whole wheat or atta flour. But atta comes in a variety of forms, some of which are consumed more frequently by particular cultures than atta. Bajra and jowar millets, in particular, are used to make these.

In the market in India, there are numerous brands. Wheat, soya, channa, oat, maize, ragi, and barley are the most popular grains utilised in this context.

When brands claim to sell “multigrain atta,” there is no guarantee that you will receive whole grain atta.

Examine the packaging thoroughly. Unless “whole grains” are clearly mentioned, the likelihood is that you will receive refined flour, which has had the majority of its nutrients removed. Regular atta is typically less expensive than multigrain atta.

Aashirvaad multigrain atta ingredients in %.

Benefits of whole grain

Choosing whole wheat flour is the best course of action. Choose whole-grain multi-grain flour for the best results. In order to ensure that you are getting what you want, check the product packing.

According to studies, those who consume whole grains and whole-grain flour are generally healthier and more active.

You should not worry if you are now wondering how you may incorporate whole-wheat multigrain into your diet. Your own homemade, nutritious multigrain wholewheat atta is really simple to create.

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How to make multigrain atta at home?

It is incredibly easy. Purchase the grains of your choice and grind them at the nearby mill. For each variety, you can use the same amount of mixing. If you are gluten intolerant, you can substitute alternative grains for wheat.

A typical Indian family needs 15 kilogrammes of atta every 30 days. One of the world’s top producers of food grains in India. There are various choices accessible here from which to choose.

Before you add anything to your diet, speak with a dietician or your doctor. Ask your dietician to choose the components and the appropriate amount of mixing. Look to see if you are allergic to any of the grains. You can cheerfully exclude the ingredients to which you are allergic and make your own homemade multigrain atta.

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