INGREDIENTS
2 cups urad dal
- METHOD
- 1.Soak urad dal overnight in plenty of water.
- 2.Wash and drain. Grind to fine thick batter. Put water little by little.
- 3.Add colour and mix very well.
- 4.If using a mixie, beat the dal well by hand till fluffy after grinding.
- 5.Keep aside for 3 hours. More if weather is cold.
- 6.Make 1 tar sugar syrup
- 7. add cardomom powder to syrup.
- 8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the
- ot ghee. Lower flame and allow to crisp turning once.
- 9.Remove from ghee, drain and dip in hot syrup.
- 10.Soak for 3-4 minutes, drain and serve.
- 11.Repeat for remaining batter.
- 12.Make 4-5 imartis at a time, depending on size of frying pan.
- Note: Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle. If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre. Place over a tumbler and pour in some batter. Hold like a pouch and press out imartis like icing. Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.
