Imarti and Poha

Name: Imarti and Poha
Total time: 18000 s
Yield: 4 servings
Ingredients: 1 cup split urad dal (about 200 grams); 1/4 cup rice (about 50 grams); 1 clean milk pouch or any squeeze bottle; 3 cups sugar (about 600 grams); 1 1/2 cups water (about 350 ml); 1 pinch orange food coloring; 2 teaspoons rose essence; 1/2 lemon; 1 cup ghee (about 250 grams) for frying; 2 cups poha (flattened rice, about 160 grams); 2 large onions; 1 tomato; 2 green chilies; 4-5 curry leaves; 1 lemon; as needed Cilantro; 4 tablespoons oil (about 60 ml); 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/4 teaspoon asafoetida; 1 teaspoon turmeric powder; 1 1/2 teaspoons salt; 2 tablespoons peanuts

Charu Aggarwal @princesscharu

Delhi-NCR

A breakfast of Imarti made with ghee and poha
If you’re craving something both tangy and sweet for breakfast, there’s nothing better than poha with imarti. Let’s make it!

Charu Aggarwal @princesscharu

Delhi-NCR

A breakfast of Imarti made with ghee and poha
If you’re craving something both tangy and sweet for breakfast, there’s nothing better than poha with imarti. Let’s make it!

Saved

Ingredients

1.5 hours

4 servings

For the Imarti
For the batter
1 cupsplit urad dal (about 200 grams)
1/4 cuprice (about 50 grams)
1clean milk pouch or any squeeze bottle
For the sugar syrup
3 cupssugar (about 600 grams)
1 1/2 cupswater (about 350 ml)
1 pinchorange food coloring
2 teaspoonsrose essence
1/2lemon
1 cupghee (about 250 grams) for frying
For the Poha
2 cupspoha (flattened rice, about 160 grams)
2large onions
1tomato
2green chilies
4-5curry leaves
1lemon
as neededCilantro
4 tablespoonsoil (about 60 ml)
1 teaspooncumin seeds
1/2 teaspoonmustard seeds
1/4 teaspoonasafoetida
1 teaspoonturmeric powder
1 1/2 teaspoonssalt
2 tablespoonspeanuts

Saved

Steps

1.5 hours

1

To make the poha:
2

First, put the poha in a bowl, rinse it, and drain all the water.
3

Heat a pan over low heat and add the peanuts. Roast them, stirring constantly, then transfer to a plate.
4

Once the peanuts cool, rub them between your hands to remove the skins.
5

Add 2 tablespoons oil to the pan and sauté the chopped onions. Don’t brown them too much. Remove to a plate.
6

Add the remaining oil to the pan and lightly fry all the spices. Add the chopped tomato and green chilies.
7

Once the tomato is cooked, add the onions, poha, cilantro, and peanuts. Add salt and mix well.
8

Cover and cook for 10 minutes. Turn off the heat.
9

To make the imarti:
10

First, soak the dal and rice for 4 hours.
11

Drain the water and grind them finely in a blender, adding water only as needed. I used 3-4 tablespoons of water.
12

In a large pot, combine the sugar and water. Once the sugar dissolves, add the food coloring and rose essence. Turn off the heat and set aside.
13

Pour the batter into a clean milk pouch or squeeze bottle. Cut a very small hole at the corner—don’t cut it too wide.
14

Heat the ghee over low heat. Once it’s slightly hot, gently squeeze the batter into the ghee in a circular shape.
15

When golden, immediately transfer to the sugar syrup. Let soak for 2 minutes.
16

Serve the hot poha and ghee-fried imarti.