November 11, 2024
Food

Pani Walalu – One Ring to Rule Them All

Yes, this too is a ring that can rule them all. A honey-glazed ring so powerful that if you have a sweet tooth, you are sure to fall for its charm. My fascination with Pani Walalu (also known as Undu Walalu) began upon reading the Sinhala translation of the famous Russian children’s story, ‘Rainbow Flower’ by Valentin Katayev. The translator had taken the liberty of translating bread rings as pani walalu, given its relatability and close connection with Sri Lankans.

Pani Walalu, also known as Undu Walalu, is a traditional sweet dish popular in Sri Lanka, especially during the Sinhala and Tamil New Year. It is made of deep-fried coils of fermented urad dal (black gram) and rice flour batter, soaked in a fragrant sugar syrup. Pani Walalu is crispy on the outside and soft on the inside, with a hollow core that fills with syrup. It is a delicious and satisfying treat that can be enjoyed at any time of the day.

Origin of Pani Walalu Pani Walalu is believed to have originated from South India, where similar dishes such as Jangiri and Jalebi are made. Urad dal is a common ingredient in South Indian cuisine and is used to make various snacks and desserts. Pani Walalu was introduced to Sri Lanka by Indian traders and immigrants and became a part of the local culinary culture. Pani Walalu is also known as Undu Walalu, which means “urad dal rings” in Sinhala

How it is made

Pani Walalu is not difficult to make, but it requires some preparation and patience. The main ingredients are urad dal, rice flour, coconut milk, sugar, water, cardamom, and oil for frying. The urad dal has to be soaked overnight or for at least 8 hours until it becomes soft and plump. Then it has to be ground into a smooth paste without adding any water. The paste has to be fermented for at least 10 to 12 hours, or longer if the weather is cold until it becomes bubbly and slightly sour. The fermentation process helps to create the hollow core and the tangy flavour of Pani Walalu. Then the fermented paste is mixed with rice flour and coconut milk to form a thick batter. The batter has to be poured into a piping bag or a plastic bottle with a small hole at the tip. The oil must be heated in a deep frying pan over medium-low heat. The batter has to be piped into the hot oil in circular motions, forming coils of about 3 inches in diameter. The coils have to be fried until golden brown on both sides, and then drained on paper towels.

The sugar syrup has to be prepared by boiling sugar, water, and cardamom pods together until it reaches a one-string consistency. The syrup has to be kept warm throughout the frying process. The fried coils have to be dipped into the warm syrup for a few seconds, until they absorb some of the syrup but still retain their crispiness. The Pani Walalu have to be served hot or at room temperature.

Nutritious benefits

Pani Walalu is a high-calorie and high-carbohydrate food that provides instant energy and satisfaction. It also contains some protein and fibre from the urad dal, as well as some healthy fats from the coconut milk. Urad dal is rich in iron, calcium, magnesium, potassium, and folic acid, that are essential for blood formation, bone health, muscle function, and DNA synthesis. Coconut milk is a good source of lauric acid, which has antibacterial and antiviral properties. Cardamom adds a pleasant aroma and flavour to Pani Walalu, as well as antioxidants that can protect against oxidative stress. However, Pani Walalu is also high in sugar and oil, which can increase the risk of diabetes, obesity, and cardiovascular diseases if consumed in excess. Therefore, Pani Walalu should be enjoyed in moderation as an occasional treat, not as a regular part of the diet

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