Ingredients

• 2 cups - urad dal
• 2 tbsp - gram flour
• 2 cups - sugar
• 1 cup - water
• A few drops - food colour
• Ghee for deep frying.

How to Make Imarthi

• Wash and soak dal overnight.
• Remove the skins of the dal.
• Grind to a very fine paste, using minimal water, till light and fluffy.
• Add colour, gram flour, mix well, keep aside for 3-4 hours.
• Make sugar syrup of 1.5 thread consistency, from sugar and water.
• Keep aside, till required.
• Fill batter into a imarthi nozzle bottle, or in a thick cloth with a tiny hole at centre.
• Hold cloth like a pouch.
• Heat ghee in a flat bottomed, non-stick frying pan.
• When smoky, reduce flame, make a circle of batter, and pipe oval ring like petals on its outside.
• It should look like a round hollow centre, with petals all around.
• Repeat for 2-3 depending on size of pan.
• Fry on medium heat till crisp.
• Remove drain well and put into hot syrup.
• Drain, keep aside on mesh to remove excess syrup.
• Cool completely before storing.