Multigrain Atta

Wheat, makka, jowar, bajra, oats, ragi and desi chana, milled together into one atta. The rotis come out a shade darker and nuttier than plain wheat, with more depth in every bite. It is an easy way to bring more grains to your daily meals without changing what you cook.

We grind slowly, at low RPM, so the flour does not overheat and each grain keeps its aroma. We mill in small batches, so the atta reaches you soon after it is ground.

Tested, not just promised
We independently tested our atta for over 200 pesticides and no residues were detected. View the lab report

Kneading tip
Multigrain dough is a little less stretchy than plain wheat dough. Knead it with lukewarm water and let it rest for 15 to 20 minutes before rolling.