Hyderabad : Researchers from VNR Vignana Jyothi Institute of Engineering & Technology (VNRVJIET), Hyderabad, in collaboration with the Indian Institute of Millets Research (IIMR), have secured an industrial design patent for an indigenous automated roti-making machine developed specifically for millet-based rotis. The innovation aims to make the preparation of millet-based rotis faster, more convenient and accessible for Indian households, addressing a key challenge in the wider adoption of nutritious millet-based foods.
As the Government of India accelerates its push to position ‘Shri Anna’ (millets) as a global food movement through initiatives led by ICAR-IIMR and the International Year of Millets campaign, consumer awareness among younger Indians has reached unprecedented levels. Despite growing interest in millet-based diets, the time- and labour-intensive process of preparing millet rotis has been one of the biggest barriers to everyday adoption. With young Indians increasingly embracing healthier lifestyles and food choices, the patented innovation seeks to bring greater convenience to millet consumption while advancing home-grown food-processing technology.
The research aims to address the time-consuming and labour-intensive nature of millet-roti preparation while developing a more affordable alternative to high-cost automated roti-making machines. Recognising the potential of the innovation, NUTRI-Hub, the incubation hub of the Indian Institute of Millets Research (IIMR), provided INR 3 lakh in funding towards prototype development and design development. The collaboration brings together VNR VJIET’s engineering and technology expertise with IIMR’s domain knowledge and focus on millet-based research and innovation.
The research has resulted in 3 patent applications, of which two have already been granted, including the latest Industrial Design Patent granted in 2026. Led by Pranavanand Satyamurthy, the research focuses on developing a machine that can automate key stages of millet dough preparation and roti making. The researchers aim to bring the eventual cost of the machine to approximately INR 40,000, representing a reduction of nearly 60% from the current approximately INR 1.5 lakh price point of comparable automated roti-making machines in the market.
The innovation addresses a key practical challenge in the wider adoption of millets. While millets are being preferred for nutritional benefits and as a potential alternative to conventional grains, preparing a millet-based dough and roti can be considerably more labour-intensive than preparing conventional wheat rotis. Millet dough needs multiple tapping and more pressure to achieve the required consistency and texture, with the process requiring approximately 50 repetitions per piece. This makes preparation time-consuming and physically demanding, particularly for households seeking to include millet-based foods in their regular diets.
The automated solution can reduce the manual effort and time involved in preparing millet rotis. The researchers are also keeping the nutritional factor into consideration; the machine would be convenient while maintaining the nutritional benefits of millet rotis. The prototype is designed to automate the dough preparation and roti-making process, with the broader objective of making millet-based foods more convenient, consistent and accessible.
Pranavanand Satyamurthy, Lead Researcher & Head of the Department of Electronics and Instrumentation Engineering, VNR VJIET, said “While millets have strong nutritional value and growing consumer acceptance, preparing millet-based rotis at home remains a labour-intensive process because of the unique properties of millet dough. Our work with IIMR is focused on translating this challenge into an engineering solution, developing an indigenous automated system that can handle the complexities of millet dough while delivering consistent, convenient roti preparation. We see this not merely as a machine, but as an enabling technology that can help accelerate the adoption of millets in everyday Indian diets.”
VNR VJIET has provided dedicated space for the research team to undertake experimentation, research, design development, testing and refinement of the technology. The collaboration between VNR VJIET and IIMR brings the spotlight on the potential of academic research, incubation support and engineering innovation to come together to address practical challenges in India’s food and nutrition ecosystem.