• Cut a 1/2cm diameter circular hole in a clean muslin cloth and sew the margins of the hole.
• Soak urad dhaal in water overnight and drain the water.
• Grind it to a thick paste using a blender.
• Mix the paste with rice flour and add 1 cup of thick coconut milk.
• Add water/flour until the batter is not too thick or too watery.
• It should have the consistency of a well mashed potato. Add a salt to taste.
• Heat the oil in a large frying pan in medium heat.
• Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.
• Fry until golden brown.
• Meanwhile heat the treacle until small bubbles can be seen erupting out of the liquid.
• Do not overheat the treacle. Dip the coils in hot treacle after draining the oil and allow it to soak for a few minutes.
• Take out the pani walalu coils and store in a pot filled with treacle for up to a week.