Ingredients with Measurements:
- 1 cup urad dal
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Pastry bag with a star nozzle
Step-by-step instructions:
1. Soak the urad dal in water for 2 hours. Drain the water and grind it into a smooth paste.
2. In a mixing bowl, add the urad dal paste, all-purpose flour, cocoa powder, sugar, baking powder, baking soda, cardamom powder, and salt. Mix well.
3. Add water gradually and mix to form a smooth batter. The batter should be thick and flowing consistency.
4. Heat oil in a deep frying pan over medium heat.
5. Fill the pastry bag with the batter and pipe it into the hot oil in a circular motion to form a spiral shape.
6. Fry the imarti until golden brown on both sides. Remove from the oil and drain on a paper towel.
7. Repeat the process with the remaining batter.
8. Melt some chocolate in a microwave or double boiler.
9. Dip the imarti in the melted chocolate and place them on a wire rack to cool and set.
10. Serve the chocolate imarti warm or at room temperature.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 30 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe makes 10-12 chocolate imartis.
Nutritional information:
- Calories: 170 per serving
- Total fat: 4g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 110mg
- Total carbohydrates: 31g
- Dietary fiber: 2g
- Sugars: 14g
- Protein: 5g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Cocoa powder can be substituted with chocolate syrup or melted chocolate.
Variations:
- Instead of dipping the imarti in chocolate, you can sprinkle some powdered sugar or drizzle some syrup on top.
- You can add some saffron strands to the batter for a unique flavor and aroma.
Tips and tricks:
- Make sure the batter is of the right consistency. If it's too thick, the imarti won't be crispy, and if it's too thin, the imarti won't hold its shape.
- Fry the imarti on medium heat to ensure even cooking and prevent burning.
- Pipe the batter into the oil in a continuous circular motion to form a spiral shape.
- Dip the imarti in chocolate when it's still warm to ensure proper coating.
Storage instructions:
- Store the chocolate imarti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the chocolate imarti, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Arrange the chocolate imarti on a platter and garnish with some chopped nuts or chocolate shavings.
- Serve the chocolate imarti with a scoop of vanilla ice cream.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Powdered sugar
Pairings:
- Masala chai
- Coffee
- Milk
Suggested side dishes:
- Samosas
- Pakoras
- Aloo tikki
Troubleshooting advice:
- If the imarti is too hard, the batter may be too thick or the oil may be too hot.
- If the imarti is too soft, the batter may be too thin or the oil may not be hot enough.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the imarti from absorbing too much oil.
- Use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Imarti is a traditional Indian sweet that originated in the northern state of Uttar Pradesh. It's made by deep-frying urad dal batter in a spiral shape and then soaking it in sugar syrup.
Flavor profiles:
- Sweet
- Chocolatey
- Nutty (if garnished with nuts)
Serving suggestions:
- Serve the chocolate imarti as a dessert or a snack.
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Region: Indian