Ingredients:

• Wheat – 1 cup
• Horse gram – 1/4 cup
• Green gram – 1/4 cup
• Soya – 1 cup
• Toor dal (thuvaram paruppu) – 1/4 cup
• Channa dal (kadalai paruppu) – 1/4 cup
• Pearl Millet (Kambu) – 1 cup
• Finger Millet (Ragi) – 1 cup
• Sorghum (cholam) – 1 cup
• Foxtail Millet (Thinai) – 1 cup
• Kodo Millet (Varagu) – 1 cup
• Little Millet (Saamai) – 1 cup
• Barnyard Millet (Kuthiraivali) – 1 cup
• Water to mix
• Salt to taste
• Oil for toasting chapatti
• Corn flour – ¼ cup (for rolling chapati)

Steps to cook:

1. First grind all the ingredients except oil, water and salt.
2. Transfer in to bowl and now add salt and 2 spoon oil.
3. Mix well and now lightly added water and make smooth chapatti consistency dough.
4. Cover this dough with wet cloth for 20 minutes.
5. Next make a ball from this dough and roll out the chapatti using corn flour.
6. Heat the tawa and spray some oil and put the rolled chapatti.
7. Cook this chapatti both sides.
8. Now multi grain chapatti is ready to serve. 

Hints:

• Use same cup for measuring all the millets.
• Vegetable kuruma or potato masala is a good side dish for this multigrain chapati.

Benefits:

• Multigrain chapati is very good to both children’s and adults.
• Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free Helps to lower type 2 diabetic and reduces the risk of heart disease.
• Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber.
• Millets are mostly pest-free and low fertilizer used in growth (widely comes in Organic form) 

Ingredients:

• Wheat flour – 3 cups (each 200gm quantity cups)
• Boiled and grinded spinach (pallak) – 50 gm
• Boiled and grinded beet root – 50 gm
• Salt to taste
• Water to mix
• Oil for deep frying

Steps to cook:

1. First take 3 bowls and add 200gms wheat flour in each cup.
2. Next add salt in each bowl.
3. In first bowl add water and make smooth dough.
4. Next take second bowl and add boiled spinach, make dough.
5. Then in the third bowl add boiled beet root and make dough.
6. Now make balls in all three colour dough and roll it out using plain wheat flour.
7. Next put the spinach poori on the top of the plain poori, and then put beet root poori.
8. Now make dough using this tri colour poori and then make balls from this poori and rolled out this dough we get a tri coloured poori.
9. Switch on the stove and pour the oil in to the kadai, after oil will be heated, fry the poori.
10. Now tri colour or pin wheel poori is ready to eat.
11. Serve with potato masala or any other side dish.

Hints:

Benefits: