Dry roast, rava, amaranth grain, oats, quinoa separately at medium heat till aromatic or till slightly golden color. Once done let it cool down.
Grind amaranth, oats and quinoa separately until you get rava texture for all of them. Mix all of these ingredients and store in air tight container. You can store this flour up to 2-3 week. You can find the recipe link with this flour in recipe notes.