Kitchen Recipe
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Sri Lankan Pani Walalu (Undu Walalu)
Coils of deep-fried urad dal batter completely saturated in sweet, sticky kithul treacle. Sri Lanka's answer to the jalebi, but darker and richer.
- Prep
- 240 min
- Cook
- 30 min
- Total
- 270 min
- Servings
- 10
- Difficulty
- hard
- Cuisine
- sri lankan
Ingredients
Scaled for 10 servings
- urad dal (undu)
- rice flour
- coconut milk
- kithul treacle
- sugar
- salt
- oil for frying
Equipment
- Piping bag (or traditional cloth with a hole)
- Deep fryer
- Saucepan
Instructions
- 1
Prep Batter
Soak urad dal overnight. Grind into a very smooth paste with coconut milk. Mix in rice flour and salt. Let the batter ferment for a few hours.
- 2
Prep Syrup
Warm the kithul treacle gently in a wide pan.
- 3
Pipe & Fry
Put the batter into a piping bag. Squeeze concentric circles (like a coil) directly into hot oil. Fry until crispy and golden.
- 4
Soak
Immediately transfer the hot fried coils into the warm kithul treacle. Let them soak for several minutes until they are heavy with syrup.
Cooking Tips
- The batter must be thick enough to hold its shape in the oil, but soft enough to pipe.
- The coils must go straight from the hot oil into the warm syrup to absorb the maximum amount of treacle.
Variations
- Sugar Syrup Walalu: If kithul treacle is unavailable, use a thick brown sugar syrup.
Chef's Notes & Storage
- Extremely popular in the central Hill Country of Sri Lanka (Kandy area).
Nutrition Estimate
250 calories · 4g protein · 45g carbs · 8g fat · 2g fiber per serving
