Aate ka Choorma

About Aate ka Choorma

Ingredients

• Whole wheat flour (atta) 2 cups
• Semolina (sooji) 4 tbsps
• Melted ghee ½ cup + to deep-fry
• Milk as required
• Powdered sugar ¾ cup
• Green cardamom powder ¼ tsp
• Cashewnuts, chopped 10
• Almonds, chopped 10
• Raisins 2 tbsps

How to Make Aate ka Choorma (Stepwise Photos)

Method

1. Take whole wheat flour in a mixing bowl, add semolina and ½ cup ghee and mix well.
2. Add sufficient milk and knead into a stiff dough. Divide the dough into twelve lemon sized balls.
3. Heat sufficient ghee in a kadai, slide in the dough balls and deep-fry on medium heat till golden.
4. Drain on absorbent paper and let them cool down to room temperature.
5. Put the fried balls in a mixer jar, and grind to a coarse mixture and transfer into another mixing bowl.
6. Add powdered sugar, green cardamom powder, cashewnuts, almonds and raisins and mix well.
7. Transfer into a serving plate and serve drizzled with a little ghee.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps