Why is this atta different from regular multigrain atta?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Most multigrain flours use only 10–30% non-wheat grains and don't disclose exact proportions. Ours is a 50:50 blend of Khapli wheat and six other grains and legumes, with every percentage disclosed."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

How is it milled?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" On temperature-controlled stone mills, kept below 60°C, so heat-sensitive B-vitamins and other nutrients aren't degraded the way they are in high-speed industrial roller-milling."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Is anything added to fortify it?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" No synthetic fortification. The calcium comes from ragi, the fiber and protein from the grain blend itself. There are no additives."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Is it suitable for diabetics?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Its Khapli (Emmer) base has a naturally low glycemic index (45–55), and the added protein and fibre help slow the blood-sugar response compared to regular wheat atta. If you're managing diabetes, it's a smarter everyday choice but best to check with your doctor or dietitian."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

What are the key nutrients in this atta?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Per 25g serving: 85 kcal, 4.6g protein, 3.2g dietary fiber, 65mg calcium, 1.4mg iron, 40mg magnesium, 0.9g zinc, 0.9g total fat (0.2g saturated, 0g trans), 0mg cholesterol."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

Why does the dough feel different from regular atta?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Because the blend is naturally lower in gluten than pure wheat flour, dough can break more easily if handled like regular atta. Knead with warm water and let it rest 20–30 minutes before rolling — this lets the fiber and starch hydrate fully and makes the dough easier to work with."}]}, {"type"=>"paragraph", "children"=>[{"type"=>"text", "value"=>"

How should I store it, and how long does it last?", "bold"=>true}, {"type"=>"text", "value"=>" "}, {"type"=>"text", "value"=>"

", "bold"=>true}, {"type"=>"text", "value"=>" Store airtight, in a cool, dry place. Best before 6 months from the date of manufacture."}]}]}

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Khapli Multigrain Atta

50% Ancient Khapli (Emmer) Wheat + 50% Six-Grain Blend | Stone-Ground & Temperature-Controlled | Naturally Low-GI, No Synthetic Fortification

4.7(153 reviews)

^₹360

~~^₹360~~ ^₹360

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Product Description

Our Khapli Multigrain Atta blends 50% ancient Khapli (Emmer) wheat with a 50% six-grain mix — Jowar, Ragi, Barley, Soyabean, Chana and Buckwheat. While most "multigrain" flours use only 10–30% non-wheat grains, we disclose the exact percentage of every grain in the blend.

It's milled slowly in temperature-controlled stone mills, kept below 60°C to preserve heat-sensitive B-vitamins, minerals, and enzymes often lost in industrial milling. Nothing is synthetically fortified, the calcium comes from ragi and the fiber from the grain blend itself.

Rich in dietary fiber and essential micronutrients like magnesium and iron, this atta is designed to support gut health and everyday nourishment. It's more than just flour; it's a commitment to a healthier gut and a happy life.