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5 Irresistible And Healthy Multigrain Recipes


Mornings are all about freshness but what if you feel dull and tired even after a night’s peaceful sleep? With a crazily busy routine, we end up cutting down on our health and our body’s nutritional requirements.

Your body is active throughout the day and it needs some energy to function normally. Let’s face it, we need a variety of food items and they need to not just taste yummy but look yummy too! Ofcourse it is impossible to eat several portions of essential nutrients. What if you combine it all and switch to multigrain food variants? Think about it! 

Here are 5 delicious multigrain food recipes for a healthy family! Don’t worry, they’re really easy to make.

1. Multigrain bread


-2 cups whole wheat flour

-1/4 cup ragi (nachni / red millet) flour

-1/4 cup bajra (black millet) flour

-1/4 cup jowar (white millet) flour

-1/2 tsp whole bajra (black millet) flour

-1 tsp quick cooking quick cooking rolled oats

-1/2 tsp flax seeds

-1 tbsp powdered flax seeds

-1 tsp white sesame seeds (til)

-1 tsp melon seeds (charmagaz)

-1 tbsp instant dry yeast

-1 tbsp sugar

-1/2 tsp whole ragi (nachni / red millet) flour

-1 tsp quick cooking quick cooking rolled oats

-1 tsp salt


-Mix the yeast, sugar and 1/4th cup warm water in a bowl. Stir well and leave it aside for about 20 minutes.

- Combine and mix the remaining ingredients with the sugar-yeast mixture and begin kneading the dough. Use about 1 ½ cups of warm water while kneading the dough.

Place the dough in a greased bread loaf mould of about 8” and gently spread it in the mould.

-Now, sprinkle the prepared topping evenly over the mould and cover it up.

-Keep it away in a warm place for about 30 minutes and then prepare to bake it.

-Bake it in a pre -heated oven at 210°c (420°f) for 20 minutes.

-Lower the temperature to 160°c (320°f) and bake it for another 10 minutes.

- Keep aside to let it cool.

-Once the bread loaf has cooled slightly, de-mould it and cut it into 13 mm. (½”) bread slices.

Your multigrain bread is ready to eat! Use it for making fresh sandwiches on the go. Healthy breakfast/ tiffin idea for your toddler.

2. Aalu Multigrain Paratha


-Aashirvaad Atta with Multigrains

-4 Potatoes

-1 tbsp Salt

-1 tbsp Black Pepper

- 1 tbsp Red Chilli Powder

-1 tbsp dry coriander powder

-1 small sized finely chopped onion


-3 tbsp sunflower oil


-Wash the potatoes and boil them in a pressure cooker.

-Take some Aashirvaad Atta with Multigrains and begin kneading it.

-Add 1 tbsp oil and slowly add some water to get a soft and spongy dough.

- Once the potatoes are finely boiled, peel them off and add 1 tbsp salt, 1 tbsp chilli powder, 1 tbsp dry coriander powder and finely chopped onion to it.

-Mash the potatoes

-Roll a small ball of potato and stuff it inside the ball of multigrain dough you just kneaded.

-Roll circular paratha with this mixture and serve it hot with pickle or chutney. Choose your side!

3. Multigrain Thalipeeth (Maharashtrian Recipe)


-Aashirvaad Atta with Multigrains



-½  cup Yogurt

-1/2 cup Gram flour (besan)

-1/2 cup Bajra Flour

-80 grams Saffola Masala Oats, powdered

-250 grams Fenugreek Leaves ( Methi)    , chopped

-2 tablespoons Sesame seeds

-1 Green Chilli, finely chopped

-1 inch Ginger,  grated

-1/4 teaspoon Asafoetida (hing)


-Take a large bowl and mix all the ingredients together except yogurt and oil. Knead the dough and make it as smooth as possible. Add the yogurt over the top to make the dough soft.  Add some water to the mix if necessary. Cover the dough and let it sit for about 15 minutes.

-Divide the dough into 10, 3-inch diameter balls and using the palm of your hands, roll them into a ball and roll them into flat chapati like shape. It can be thick or thin as per your choice.

-Pre-heat an iron skillet on high heat and place the rolled dough on the skillet. After about a few seconds you will notice that smalls bubbles start rising on the dough.

-Turn the heat to medium flame and flip the dough on the skillet. Drizzle about ½ tsp oil around the dough and let it cook.

-Using  a wooden spatula, check if the bottom most part of the dough on stove is brown. It if is, then flip it and let the other side cook.

-Once both the sides are cooked and have a few brown spots. The texture of the bread is crisp on the outside and soft inside. Continue the same process with the other portions and serve warm.

Serve this Maharashtrian Multigrain Thalipeeth with some pickles or plain curds!

4. Mint and Coriander Multigrain Crackers (Mathri)


-1 teaspoon Cumin seeds    , lightly crushed

-1/4 teaspoon Carom seeds (Ajwain)

-1 teaspoon Whole Black Peppercorns    , crushed

-400 grams Wheat flour

-3/4 cup Ghee

-1 teaspoon Sesame seeds

-100 grams Gram flour (besan)

-100 grams Ragi Flour

-1 teaspoon Turmeric powder (Haldi)

-Coriander leaves, finely chopped

-1 inch Ginger, grated

-Mint Leaves , finely chopped

-1 Green Chilli, slit and finely chopped


-Cooking oil for deep frying


-Combine all the flours, ghee/ butter and salt to get a coarse crumb texture to the dough.

-Add the remaining ingredients except water and mix them together firmly to obtain dough. Slowly stat adding water and knead it continuously and to get a soft and smooth mixture.

-Keep it aside for 30 minutes. After 30 minutes, knead the dough again and this time, apply some ghee on your palms and then knead the dough for  non-stickiness, fluffiness and softness.

Divide the dough into large lemon sized balls and roll it out on a flat surface using some flour so that it doesn’t stick to the surface of the floor. Prick the crackers with a fork or toothpicks so that they don’t puff up while you’re frying or baking them.

Cut them in any shape you want to using a cutter. Deep fry them till they’re golden brown.

Serve these delicious Spiced Multigrain Tea Time Crackers Flavored with Coriander and Mint as a tea time snack or as an appetizer. You can top them up with cheese or salad for any occasion.

5. Multigrain Crepe With Potato Stuffing


-2 cups Whole Wheat flour


-1 cup Ragi Flour

-1 cup Bajra Flour

-1 teaspoon Whole Black PepperCorns, crushed

For the Filling:

-4 Potatoes , boiled and mashed

-1/2 teaspoon Red chilli powder

-Cooking oil    , for cooking

-3 Green Chillies,

-4 spring Coriander leaves

-1 teaspoon Cumin seeds


Boil and mash the potatoes before you get the other ingredients ready.

Take a large mixing bowl and mix the flour and add a pinch of salt, pepper and some water and knead it to get a smooth batter. The batter should be thick enough and similar to dosa batter.

Keep the batter away.

-Take a heavy bottomed pan and head 1 tsp oil on medium flame. Add cumin seeds and let them crackle. Add green chillies and chopped onion. Saute it till it gets golden brown. Add mashed potatoes to this and add some salt and masala as per your taste. Sprinkle some coriander over it and turn off the heat.

To make the crepe:

Heat a nonstick crepe skillet over a medium flame. Pour a ladle full of crepe batter on the pan and give the pan a swirl so that the batter spreads out in it.

Since crepes get cooked too quickly, flip it over when you see the top getting cooked.

Remove it from the pan and place it on a dish. Put some potato stuffing on the centre and roll the crepe and serve!

You can give it with some mexican salsa or tomato ketchup. Voila, your healthy dinner is ready to be served!

Click here to order your Aashirvaad Atta with Multigrains and get started with these delicious recipes.

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