We talk a lot about eating healthy. We download apps, track calories, and swap our chai biscuits for nuts. Yet most Indian households still use the same refined, chemical-bleached atta that’s been sitting on supermarket shelves for months. The flour — the foundation of almost every meal — rarely gets the upgrade it deserves.
That’s exactly where 8-grain multigrain atta changes things.
In this post, we’ll break down what makes multigrain atta genuinely different, what those eight grains actually do for your body, and why stone grinding matters more than any marketing claim on a packet.
What Is Multigrain Atta, Really?
The term multigrain gets thrown around freely on packaging today. But there’s a meaningful difference between a flour that contains trace amounts of secondary grains and one that’s built around a thoughtfully calibrated blend.
True multigrain atta replaces or significantly supplements wheat with other whole grains and legumes — each contributing a distinct nutritional profile. The result is a flour that’s more nutritionally complete than single-grain wheat atta, with better protein quality, more dietary fibre, and a wider range of micronutrients.
10on10 Foods’ multigrain atta is made from eight grains: wheat, soya, channa, barley, oats, maize, rice flour, and psyllium husk. Each of those has a reason for being there.
The 8 Grains — and Why Each One Matters
1. Wheat
The base grain. Provides structure, gluten for soft rotis, and a familiar taste profile that makes the blend easy to cook with.
2. Soya
One of the few plant-based complete proteins, soya bumps the protein content of the atta significantly. It also contributes healthy fats and isoflavones — compounds with antioxidant properties.
3. Channa (Chickpea Flour)
High in protein and soluble fibre, channa adds a slightly nutty flavour and helps lower the glycaemic index of the final roti. It’s long been used in traditional Indian cooking for a reason.
4. Barley
Barley is rich in beta-glucan, a soluble fibre well-studied for its role in supporting healthy cholesterol levels and blood sugar regulation. It’s one of the least glamorous grains and one of the most useful.
5. Oats
Much like barley, oats are a beta-glucan powerhouse. They also support gut health and provide slow-releasing energy — meaning you stay full longer after a meal made with this atta.
6. Maize (Corn)
Adds a light sweetness and contributes carotenoids like zeaxanthin and lutein — antioxidants associated with eye health. It also makes the flour more easily digestible for many people.
7. Rice Flour
Lightens the texture of the blend, making rotis softer and easier to roll. It also makes the atta suitable for people with mild wheat sensitivities when combined with other grains.
8. Psyllium Husk
The gut health hero of the blend. Psyllium husk is almost entirely dietary fibre. It absorbs water, supports healthy digestion, and helps maintain regularity — something most urban diets are genuinely short on.
The Numbers: What 100g of This Atta Actually Gives You
| Nutrient | Per 100g |
|---|---|
| Protein | 14.24g |
| Dietary Fibre | 13.05g |
| Iron | Present |
| Zinc | Present |
| Manganese | Present |
| Complex Carbohydrates | High |
14.24g of protein per 100g is notably high for an atta — roughly comparable to many protein powders, but delivered through whole food. And 13.05g of dietary fibre is exceptional. The average Indian adult gets about 15–18g of fibre per day in total. This flour meaningfully contributes to that target with every meal.
Stone Ground vs. Roller Milled: Why the Difference Matters
Most commercial atta is roller milled. It’s fast, efficient, and produces a fine, uniform powder. It also generates significant heat during grinding — and heat degrades vitamins, enzymes, and delicate aromatic compounds in the grain.
Stone grinding is slower. The grain is ground between two heavy stone wheels that rotate at low speed, generating minimal heat. This preserves:
- B vitamins that are often lost in industrial milling
- Natural oils from the bran and germ
- Aroma compounds that give fresh flour its distinctive smell
- Enzymatic activity that supports digestion
The rotis made from stone ground flour taste different — nuttier, more aromatic, more substantial. Once you’ve cooked with it, the difference is hard to ignore.
10on10 Foods takes this further by stone milling after you place your order. Your flour isn’t sitting in a warehouse. It’s milled fresh, in small batches, and delivered to your door.
What Can You Cook With It?
Everything you’d normally make with regular atta:
- Chapatis and rotis — soft, aromatic, and more filling than regular wheat rotis
- Parathas — the nutty flavour of the multigrain blend pairs especially well with stuffed parathas
- Puris — works well for occasional deep-frying too
- Breads and flatbreads — the higher protein content gives good structure
- Pancakes and cheelas — a great breakfast option that keeps you going
The flour comes in two grinds — fine and coarse — so you can choose based on what you’re cooking and your personal texture preference.
Who Should Consider Switching to Multigrain Atta?
This isn’t a specialty product for one type of person. It genuinely works for most households:
For families with children: Higher protein and fibre supports growing bodies. The familiar taste means kids are unlikely to notice or resist the switch.
For working adults: Sustained energy from complex carbohydrates and fibre means less of a mid-afternoon slump after lunch.
For people managing blood sugar: The lower glycaemic response of multigrain blends — particularly due to barley, channa, and oats — is well-documented in nutritional research.
For older adults: Higher fibre supports digestive health and the broader mineral profile supports bone and immune health.
For fitness-conscious eaters: 14.24g protein per 100g is a meaningful number for anyone tracking their intake.
A Note on Transparency
One thing worth mentioning: 10on10 Foods includes a QR code on every pack that lets you watch your specific batch being milled. In an industry where “freshly milled” is often just a label, this is a meaningful signal of accountability.
No artificial additives. No chemicals. No preservatives. Just grain, ground fresh.
Frequently Asked Questions
Is multigrain atta suitable for everyday use?
Yes. It’s designed as a direct replacement for regular atta in your daily cooking — not as an occasional health supplement.
Will rotis taste noticeably different?
There’s a mild nuttiness and deeper aroma compared to plain wheat atta. Most people find it more flavourful, not less. Children typically adapt within a week.
Can I mix it with regular atta?
You can, but it works well on its own. Starting with a 50/50 mix is a good way to ease into the flavour if you prefer.
What’s the shelf life?
Because it’s milled fresh without preservatives, it’s best consumed within 30–45 days. Store in a cool, dry place or refrigerate to extend freshness.
Does it contain gluten?
Yes — it contains wheat and barley, both of which contain gluten. It is not suitable for people with coeliac disease.
The Bottom Line
The single biggest change most Indian households can make to their daily diet isn’t a supplement or a diet plan. It’s the flour they use every day.
Switching from refined, aged, roller-milled atta to a freshly stone ground 8-grain multigrain blend is one of those upgrades that touches every meal without requiring you to change how you cook.
More protein. More fibre. More micronutrients. Same rotis.
That’s a trade worth making.
Ready to try it? 10on10 Foods’ 8-Grain Multigrain Atta is available in 1kg, 2kg, and 5kg packs — milled fresh after every order.
