Richest Foods In Fibre: Five

Khapli Atta

Recipes For An Indian Summer Kitchen

Khapli Atta Dosa

A fermented khapli dosa is one of the smartest summer breakfasts you can make. The fermentation process adds natural probiotics, and emmer wheat delivers the fibre that helps keep mid-morning hunger at bay.

Ingredients:

• Aashirvaad Chakki Khapli Atta (or whole grain khapli wheat soaked overnight)

• Overnight soaked urad dal

• Fenugreek seeds

• Salt to taste

• Water as needed

• Oil or ghee for cooking

Method:

1. Grind soaked khapli wheat, urad dal, and fenugreek seeds into a smooth batter.

2. Add salt, mix well, and ferment the batter overnight (8-10 hours) in a warm place.

3. Heat a dosa tawa or non-stick pan over medium heat. Lightly grease with oil or ghee.

4. Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion to form a thin and even dosa.

5. Cook until the bottom is golden and the edges are crisp. If thin enough, don’t flip, take it off the tawa, and serve hot with coconut chutney, tomato chutney, or sambar.

Khapli Atta Pancakes 

Pancakes made with whole wheat flour are great, but if you want to switch things up and add a little nutrition to your morning table, try khapli atta pancakes with summer toppings like fresh mangoes and fruit sauce.

Ingredients:

• Aashirvaad Chakki Khapli Atta

• Milk

• Eggs

• Baking powder

• Jaggery powder or honey

• Cardamom powder

• Salt

• Oil

Method:

1. Mix khapli atta, baking powder, salt, cardamom, and jaggery in a bowl.

2. Add milk and egg, and mix until a smooth, pourable batter is attained. Do not overwork the batter. Rest for 10 minutes.

3. Heat a non-stick pan and grease it with cooking oil.

4. Pour a small ladleful of batter onto the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes.

5. Serve warm with fresh seasonal fruit, honey, or chocolate spread.

Khapli Atta Wraps

Summer lunches on rotation, especially packed for lunchboxes, need to be quick, compact and light, and a khapli atta wrap delivers. The wrapper itself delivers significant fibre, and when stuffed with summer favourites like cucumber, grated carrot, roasted corn, and mint chutney, it becomes a nutritionally complete meal.

Ingredients (for the wrap base):

• Aashirvaad Chakki Khapli Atta

• Water as needed

• Ajwain (optional)

• Salt to taste

• 1 tsp oil

Filling suggestions:

• Grilled seasonal vegetables (bell pepper, capsicum, corn)

• Paneer or boiled chickpeas

• Grated carrot, cucumber, and raw mango strips

• Mint-coriander chutney

• Hung curd or thin hummus

Method:

1. Knead khapli atta with water, salt, ajwain, and oil into a soft, pliable dough. Rest for 20 minutes.

2. Roll into thin flatbreads and cook on a hot tawa for 30-40 seconds per side until lightly spotted.

3. While still warm and pliable, spread a generous layer of mint chutney or hung curd across the centre.

4. Layer on your chosen filling, fold the sides inward, and roll tightly.

5. Slice in half and serve with a glass of aam panna or kokum sharbat on the side.

Khapli Atta Muffins

Baked snacks made with khapli atta are a terrific way to introduce this high-fibre grain to children and those who prefer snacks over heavy meals. These muffins use jaggery instead of refined sugar and banana as a sweetener, helping keep them moist.

Ingredients:

• Aashirvaad Chakki Khapli Atta

• Mashed ripe bananas

• Jaggery powder

• Curd (yoghurt)

• Milk

• Melted coconut oil or ghee

• Baking powder

• Baking soda

• Cinnamon

• A pinch of salt

• Optional: chopped walnuts, raisins, or dark chocolate chips

Method:

1. Preheat oven to 180°C. Grease a muffin tin or line with paper cases.

2. In a large bowl, whisk together mashed banana, curd, milk, jaggery, and melted oil until well combined.

3. Sift in khapli atta, baking powder, baking soda, cinnamon, and salt. Fold until just combined; do not overmix.

4. Fold in optional add-ins.

5. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.

6. Bake for 20-22 minutes or until a skewer inserted in the centre comes out clean.

7. Cool on a wire rack for 10 minutes before serving with chilled buttermilk.

Khapli Atta Sheera

Sheera (also called atta halwa) is one of the oldest Indian sweets, eaten in homes from Punjab to Tamil Nadu. Replacing regular atta with khapli atta gives this beloved dessert a deeper, nuttier flavour and a nutritional profile that regular atta simply cannot match.

Ingredients:

• Aashirvaad Chakki Khapli Atta

• Ghee

• Jaggery (adjust to taste)

• Warm water or milk

• Cardamom powder

• Saffron strands rubbed in warm milk

• Sliced almonds

• Raisins

Method:

1. Heat ghee in a heavy-bottomed pan over low-medium flame.

2. Add khapli atta and roast slowly, stirring continuously, until it deepens in colour and begins to smell nutty and toasted (about 10-12 minutes). Do not rush this step on a high flame.

3. Add sliced almonds and raisins, and stir for another minute.

4. Carefully pour in the warm water or milk and stand back as it will splutter. Stir immediately and vigorously to prevent lumps.

5. Add jaggery, cardamom, and saffron milk. Cook on low flame, stirring until the sheera pulls away from the sides of the pan.

6. Serve warm with chai or on its own as a light dessert.

Richest Food in Fibre Featuring Khapli Atta Recipes 

Khapli atta takes slightly longer to roast than regular atta due to its denser bran content. Slow roasting on a low flame is essential, as it prevents a raw-flour taste and develops the grain's signature nutty aroma. It also takes longer to hydrate due to its different gluten structure and content, but atta can be used to make a variety of dishes.