Step 1
Soak dal for about forty-five minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.

Step 2
Add 1 tbsp rice flour and orange food colour as your require.and mix it

Step 3
Boil sugar with two cups of water and green cardamom, orange food colour till a syrup of single-thread consistency is reached. Remove from heat. Keep the syrup hot.

Step 4
Heat sufficient oil in a shallow flatfry pan (special type of wok). Take one ladle full of batter in the imarti cloth,pipping bag hold tightly and press the batter through the hole into the hot oil.

Step 5
For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.

Step 6
Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.

Step 7
Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot.