Ask anyone who grinds atta at home what makes the biggest difference to their rotis, and the answer is usually the same: the jaali. The atta chakki jaali number you pick decides whether your flour comes out silky and fine or slightly grainy, and that texture shows up in every roti, bhakri and bowl of dalia. This guide explains what a jaali does, how jaali numbers work, which texture suits which dish, and how to choose and care for the right jaali in a domestic atta chakki for home use.

What Is a Jaali in an Atta Chakki?

A jaali (also called a mesh or sieve) is the perforated screen that sits inside the grinding chamber of an atta chakki. As the grain is broken down, flour only leaves the chamber once its particles are small enough to pass through the holes in the jaali. Smaller holes hold the flour back longer and give a finer atta; larger holes let it out sooner and give a coarser grind.

That is why a single machine can make very different flours. Change the jaali and you change the texture, without changing the grain or the recipe.

On a HOMA atta chakki, the jaali is placed under the beater: you open the front door, set the jaali in position and close the door securely before grinding. HOMA atta chakkis include six different mesh options for different types of grinding, so you can match the jaali to the dish you are planning.

How Atta Chakki Jaali Numbers Work

Jaalis are numbered so you can tell them apart quickly and repeat a texture you liked. The numbering is set by each manufacturer, so a "no. 3" on one brand's chakki is not necessarily the same as a "no. 3" on another. Always go by the guide that came with your own machine.

For HOMA, the product-page How to Use guide is clear on the most important one: for fine wheat flour, use jaali no. 1. That is the jaali most families will use every day for soft rotis and phulkas. For other textures and grains, the HOMA app's in-app guide and HOMA support are the right places to confirm which jaali to use, and the jaali chart in our post One Chakki, Six Jaalis shows the full set.

Jaali and app mode work together

On a smart atta chakki, the jaali is only half of the texture story. In the HOMA app you also pick a grinding mode, for example "Wheat Mode", and adjust the fineness level (fine or coarse). The jaali sets the physical limit on particle size; the app setting fine-tunes how the grain is ground. For the most consistent results, note down the jaali number and app setting that gave you the texture you like, and use the same pair next time.

Which Jaali for Roti, Bhakri and Dalia?

Here is how texture usually maps to everyday Indian cooking. Use it as a guide to the texture you want, then confirm the exact jaali number for your grain in the HOMA app or with support.

Which jaali for roti and phulka

Soft rotis, phulkas and chapatis come out best with fine wheat atta. Fine flour absorbs water evenly, kneads into a smooth dough and puffs well on the tawa. On a HOMA chakki, this is jaali no. 1 with Wheat Mode set to fine. If you like a little more bite in your rotis, try the coarse setting in the app before changing the jaali.

Which jaali for paratha and thepla

Many families prefer parathas and theplas with a slightly less fine atta, because a touch of texture helps them stay flaky and hold stuffing. Start with your roti setting and move one step coarser in the app; if you still want more texture, check the in-app guide for the next jaali up. Our multigrain atta guide has thepla and paratha blends that work well here.

Which jaali for bhakri

Bhakri made from jowar or bajra is usually patted out by hand rather than rolled, and many cooks like a flour that is fine but not powdery so the dough binds without cracking. Millets behave differently from wheat, so HOMA does not list a jaali number for them on the product pages; check the in-app guide or HOMA support before your first batch. Our step-by-step post on jowar and bajra flour at home covers drying, grinding and soft-bhakri tips.

Which jaali for dalia and rava-style grinds

Dalia (broken wheat) and rava-style grinds need the coarsest textures your chakki offers. An atta chakki is built mainly for flour, so the result from a coarse jaali is a coarse, grainy grind rather than the large uniform pieces of shop-bought dalia. Many families find it works well for porridge, upma-style dishes and laddoos. Confirm the coarse jaali and mode in the HOMA app, and grind a small test batch first to see if the texture suits you.

Besan, rice flour and other grains

Chana dal for besan and rice for rice flour each need their own settings. We cover both in detail, including how to sieve and store the flour, in how to make besan at home and how to make rice flour at home. The What Can You Grind? page also lists the grains a HOMA chakki can handle.

How to Choose the Right Jaali Number: 5 Simple Rules

1. Start from the dish, not the grain. Decide the texture you want (fine, medium or coarse) and pick the jaali for that texture.
2. Use your manual's numbers, not someone else's. Jaali numbering differs between brands. On HOMA, jaali no. 1 is for fine wheat flour.
3. Adjust the app before swapping the jaali. The fine/coarse setting in the app often gets you close enough without changing hardware.
4. Test small first. When trying a new grain or jaali, grind a small quantity, cook one batch, and adjust.
5. Write it down. Keep a note of "grain + jaali + app setting = result". After a few weeks you will have your own family recipe card.

How to Change the Jaali Safely

Changing a jaali takes less than a minute, but a few habits keep it safe and easy:

• Stop the chakki and switch off at the socket before opening the door. HOMA chakkis also have a DoorSwitch that automatically shuts the machine off when the door opens, as an extra layer of safety.
• Let the chamber settle for a moment so flour dust can settle before you open the door.
• Open the front door, remove the jaali in use and place the new one under the beater, as described in the How to Use guide.
• Close the door securely before switching back on.
• Keep spare jaalis dry and together in a clean box or bag so they don't get bent or mixed up.

Jaali Care: Keep the Holes Clear

A jaali with blocked holes grinds slowly and can give uneven flour. After grinding, especially oily or sticky grains, tap the jaali gently and brush it with a soft, dry brush. Avoid sharp tools that can bend the mesh, and make sure the jaali is completely dry before it goes back in. HOMA's AutoClean, activated from the app, keeps the grinding area clean between uses. For a full daily, weekly and monthly routine, see how to clean an atta chakki.

If you switch from one grain to another, for example from wheat to chana dal, run AutoClean and clean the jaali before the next batch so flavours and flours don't mix.

Common Jaali Mistakes

• Using a fine jaali for everything. Fine flour isn't always better. Coarser textures suit dalia, laddoos and some flatbreads.
• Grinding damp grain. Moist grain clogs the jaali and makes flour clump. Dry grain fully before grinding; our guide to grinding atta at home explains how.
• Forgetting to clean between grains. Leftover flour in the mesh changes taste and texture.

Choosing an Atta Chakki with the Right Jaali Options

If you are still choosing a domestic atta chakki, look at how many jaali options it offers and how easy they are to change. HOMA, India's first IoT-enabled atta chakki, includes six mesh options across the range, plus app control with grinding modes and fine/coarse adjustment, AutoClean, a DoorSwitch auto shut-off, and an energy-efficient motor with a 10-year warranty. The HOMA Essential suits everyday family use, while the HOMA XL Series offers 7 kg capacity for large families. Compare all models and check the current price on homa.in in Our Products.

FAQ

Which jaali number is used for wheat atta for roti?

On a HOMA atta chakki, use jaali no. 1 for fine wheat flour, with Wheat Mode set to fine in the HOMA app. Other brands number their jaalis differently, so check your own manual.

Are jaali numbers the same on every atta chakki?

No. Each manufacturer sets its own numbering. Always follow the jaali guide for your own machine.

Which jaali should I use for jowar, bajra or ragi?

HOMA's product pages list only jaali no. 1 for fine wheat flour. For millets, check the in-app guide in the HOMA app or ask HOMA support before your first batch.

Can I make dalia in an atta chakki?

You can get a coarse, grainy grind using the coarsest jaali and setting, which many families use for porridge and laddoos. It won't look exactly like shop-bought dalia pieces, so try a small batch first.

How often should I clean the jaali?

Give it a quick tap and dry brush after grinding and before switching grains, and run AutoClean from the app. Never put a wet jaali back in the chakki.