When you’re considering switching to multigrain atta, it’s awesome you’re thinking about the health benefits like managing weight, improving energy, and even keeping blood sugar levels in check. You’re right: grains like ragi, jowar, and bajra are fab, but yeah, then there’s barley, soya, and even oats popping up in some blends.
For your goals, especially if there’s a history of diabetes, you might wanna go for a combo that’s higher in fiber and has a low glycemic index. Barley and oats, indeed, shine here, so definitely worth the inclusion. The ideal mix, well, it doesn’t have all be poured out at once! You can aim for a base of whole wheat, add ragi (it’s nice in calcium), jowar (helps digestion), and throw in some barley and oats for those sugar levels. Just be wary of too much soya if anyone in the family has thyroid issues, though.
Now, for that ‘not-so-brick-hard’ roti texture – who wants a healthy meal that’s hard to chew? You could start by making your mix lighter with more wheat while slowly integrating the coarser grains. Maybe 70% wheat with 30% mix of your multigrains, tweaking as you get a feel for it, will allow rotis to remain soft. Some folks add a lil’ bit of hot water when kneading the dough – that can help with softness too.
On grinding vs. store-bought, if you have access to fresh grains and a good flour mill, nothing beats fresh grinding for nutrients and taste. But, for convenience, store brands aren’t bad if you check ingredients and avoid too many additives.
Transitioning in your diet doesn’t have to be overnight. Start slow: maybe add it to one meal a day, then observe how the body feels. And feel free to mix a bit of wheat flour initially – this way, you ramp up to the new taste. Oh, and get creative with recipes, incorporate it in pancakes or baked goods, not just rotis, to ease the palate!
