Monday, June 21, 2010

Multigrain Roti

Lots of people ask me how to make multigrain roti. So here is the rocking heroine of weight loss.

Ingredients :

1. Bajra Flour - 2 fist.

2. Jawar flour - 2 fist.

3. Makkai flour - 2 fist.

4. Quaker Oats - 2 fist.

5. Wheat germ - 2 fist.

6. Wheat barn - 2 first.

7. Wheat flour - 2 fist.

8. Sattu - 2 fist

9. Warm water.

Add the ingredients you have and leave the ones you don't have.


1. Mix all the flours together nicely.

2. Start by mixing little warm water in the flour and start by binding the flour. You need to keep adding little water so that the flour binds into a ball. Then you need to keep kneading it. The dough should be smooth. Ideally to make a smooth dough 1/3rd water is needed (1 cup water for 3 cups flour). But the best way is to add little water and keep kneading. The dough will not be like wheat dough which will hold itself tightly. This will break a little due to bajra and jowar flour.

3. Take a dough ball and roll into a round shape. You will need to dust the dough ball with wheat flour.

4. Put the rolled roti on a hot griddle and cook on both side. When you see bubbles on one side flip and cook.

5. Then transfer to heat and cook well on both sides.

6. Apply little ghee and enjoy.


  1. This is really nurritious Shiva but myhusband never eats them as they are not that soft...

    But it is soo good for health.My parents eat it whole winters..They just mix all the ingredients and use that very mixture only..I tried eating it without ghee but as it is not that soft i didnt manage to inculcate the habbit...

    I am glad you are introducing these wonderful nutritious thing in your home otherwise women nowadays just want to skip the hard work...

    sorry for the long commment:D

    but you have become a friend who I love to shared things...

    loads of love


  2. Dear Anamika,

    Come on, I love long comments and I love it when you leave a comment on my blog.

    I saw the art of making Jowar roti on youtube. The trick to make them soft is to use warm water and knead well.

    Thanks for your appreciation buddy.

    OMG, you are so pretty. You changed your profile pic. You are looking lovely.

    Have a great day ahead.



  3. You could give whiz those Quaker oats in the mixie to get a powder..would be easier to knead. Do I use warm water to knead this?

  4. Dear Shiva

    This dish sounds very nutritious! I shall defenitely try it out. However, one quick question - what is the difference between Wheat Germ and wheat barn?


  5. Dear Rads,

    Yes, grinding the oats to a powder is also a great idea. I do use warm water to knead the dough, its the secret to make it soft.

    Have a great day ahead.



  6. Dear Kavya,

    Glad you liked the recipe.

    The germ of a cereal is the reproductive part that germinates to grow into a plant;it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Its called godhuma ravva in telugu.

    Wheat bran is called chokker in hindi. Bran is the hard outer layer of grain.

    Both wheat germ and wheat bran are known for their nutritional values.

    Have a great day ahead.



  7. Hi Shiva,

    I came to your blog thru a friend's recommendation.

    Can you please translate the flour names into English? I'm a tamilian and its hard for me to identify what Sattu or Jawar is. I highly appreciate your help. Also where do you get wheat germ and wheat bran?


  8. Dear Cutefreaky,

    Bajra - Pearl Millet

    Jawar - I dunno. probably this will help

    Sattu - We get roasted chickpead in market, I just run them in the grinder to make this flour.

    Wheat germ and wheat barn are usually available in supermarket.

    Hope this helps.



  9. Thanks. CFY is my blogger name,



Your comments motivate me to write, please do leave one.