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Roti Multigrain
Makan Tengah Hari • Malaysia
How to Make Multigrain Roti (Traditional & Healthy Version)
Multigrain Roti, locally enjoyed across Malaysia’s vibrant Indian communities, is a wholesome flatbread packed with nutrition and flavor. Drawing from the rich tapestry of Malaysian multicultural cuisine, this roti blends several grains—like atta (whole wheat), oat flour, and local favorites like pulut hitam (black glutinous rice flour)—to create a nourishing and satisfying dish. The subtle earthiness from the grains pairs beautifully with the comforting scent of local herbs such as daun ketumbar (coriander leaves) and a hint of pandan for a Malaysian twist. Traditionally served hot off the tawa for lunch, Multigrain Roti is a staple in many Malaysian homes, especially in regions like Klang Valley and Penang, where Indian heritage thrives. Its rustic, hearty texture makes it perfect for scooping up vegetarian curries or pairing with a simple dal. Health-conscious Malaysians appreciate it for its fiber, complex carbohydrates, and plant-based protein content. Whether you’re seeking a light lunch or a nutritious addition to your family meal, this Multigrain Roti recipe brings together the best of Malaysian ingredients and culinary tradition.
Bahan-bahan(untuk 2 medium rotis per person)
- 1/2 cup Whole wheat flour (atta) (tepung gandum)
- 1/4 cup Rolled oats (blended into oat flour)
- 2 tbsp Black glutinous rice flour (tepung pulut hitam)
- 2 tbsp Chickpea flour (besan/tepung kacang kuda)
- 1 tbsp Flaxseed meal (serbuk biji rami) - pilihan
- 2 tbsp Fresh coriander leaves (daun ketumbar, finely chopped)
- 2 tsp Pandan leaf juice (air daun pandan (optional for aroma)) - pilihan
- 1/2 tsp Salt
- 1/3 cup Warm water (as needed to form dough)
- 1 tsp Olive oil (or minyak jagung, for cooking)
Arahan
- 1
In a large bowl, combine whole wheat flour, oat flour, black glutinous rice flour, and chickpea flour. Add flaxseed meal if using.
3 minutes
Sift flours for a smoother dough.
- 2
Mix in salt, chopped coriander leaves, and pandan leaf juice for aroma.
2 minutes
Finely chop daun ketumbar for an even flavor.
- 3
Gradually add warm water, kneading the mixture into a soft, pliable dough.
5 minutes
Add water slowly to avoid sticky dough.
- 4
Cover dough with a damp cloth and let it rest for 10 minutes to hydrate.
10 minutes
Resting helps the grains absorb moisture for softer rotis.
Kenapa hidangan ini sihat
By using a blend of whole grains and legumes, this Malaysian Multigrain Roti offers complex carbs for sustained energy, low saturated fat, and zero cholesterol. Its high fiber content supports weight management and heart health. Fresh herbs like daun ketumbar provide antioxidants, while pandan adds aroma without extra calories. This is an excellent healthy lunch option for those tracking calories and macros.
This Multigrain Roti is packed with dietary fiber from oats, whole wheat, and black glutinous rice flour, promoting good digestion and satiety. Chickpea flour and flaxseed meal add plant-based protein and essential omega-3 fatty acids. It’s rich in vitamins B and E, magnesium, and iron, making it a nutritious choice for vegetarians. The use of olive oil keeps the fat content healthy and moderate.
Petua
- 💡Tip 1: Add a splash of santan (coconut milk) for a softer, richer dough.
- 💡Tip 2: Incorporate finely chopped daun bawang (spring onion) for a different flavor profile.
- 💡Tip 3: Knead dough well to ensure a soft and pliable texture.
Penyimpanan & hidangan
Store cooked Multigrain Rotis in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate for up to 2 days and reheat on a pan before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
