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Kerala · Snack

Imarti

Traditional 22. Imarti recipe

🧺 Ingredients

• 1 cup urad dal flour (uzhunnu parippu, 160g)
• 3 tbsp all-purpose flour (30g)
• ¼ tsp baking soda
• ½ tsp salt (2g)
• 1 tbsp oil (15ml)
• Water as needed (~¾ cup/180ml)
• 2 cups sugar (400g)
• 1 cup water (240ml)
• ½ tsp saffron strands
• 3-4 cardamom pods, crushed
• ¼ tsp rose essence
• Oil for frying (2.5 cups/600ml)

👩‍🍳 How to make Imarti

1. Make sugar syrup (8 mins, high heat): Combine 400g sugar and 240ml water. Heat over high heat, stirring until sugar dissolves. Bring to boil, add saffron, cardamom, rose essence. Simmer 2-3 minutes. Keep warm on low heat.
2. Make batter (8 mins, room temperature): Mix 160g urad dal flour, 30g all-purpose flour, ¼ tsp baking soda, 2g salt in bowl. Add 15ml oil. Add 180ml water gradually, whisking until batter is smooth and pourable, slightly thinner than jalebi batter—should flow easily through piping bag.
3. Heat oil (5 mins, high heat): Heat 2.5 cups oil to 345°F/175°C—must be very hot.
4. Pipe into mold (3 mins, room temperature): Use imarti maker (flower-shaped piping mold) or piping bag with small nozzle. Pipe batter into flower shapes directly into hot oil.
5. Fry (8 mins, medium-high heat): Fry 3-4 minutes per side until golden and crispy. Use fork to flip carefully. Imarti should be light golden, very crispy.
6. Transfer to syrup (5 mins, room temperature): Using slotted spoon, immediately transfer hot imarti into warm sugar syrup. Soak 5-8 minutes. Imarti will soften slightly and absorb syrup.
7. Serve (5 mins, room temperature): Transfer to plate. Serve at room temperature.

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