Take equal or desired proportions of whole wheat, jowar, bajra, ragi, oats, and barley
Clean and sort all grains to remove stones and impurities
Wash the grains if needed and dry them completely
Roast each grain lightly on low heat until aromatic
Cool the roasted grains fully
Grind the grains separately or together into a fine flour
Sieve the flour to remove coarse particles
Mix the flours well until evenly combined
Store the multigrain atta in an airtight container
Keep it in a cool, dry place or refrigerate for longer shelf life