Sakinalu

Knead the Dough

• In a large mixing bowl, combine the freshly prepared rice flour, sesame seeds, ajwain, and salt. Mix all the dry ingredients thoroughly.
• Gradually add lukewarm water, a little at a time, and start kneading. Continue to knead for 5-7 minutes until you form a soft, smooth, and pliable dough, similar to a soft chapati dough. It should not be sticky or too dry.

Shape the Sakinalu

• Lightly grease your fingers with oil. Take a small lemon-sized portion of the dough.
• On a greased plastic sheet, banana leaf, or a damp cotton cloth, start pressing and rolling the dough with your fingers to form a thin strand.
• Carefully shape the strand into concentric circles, starting from the center and moving outwards, to form a spiral shape. Aim for 3-4 rings for each sakinalu. Ensure the strand doesn't break.
• Repeat this process with the remaining dough to shape all the sakinalu. Lay them out without overlapping.

Deep Fry

• Heat oil in a deep, heavy-bottomed pan (kadai) over medium heat. The oil should be moderately hot, around 165°C (330°F). To test, drop a tiny piece of dough; it should sizzle and rise to the surface steadily.
• Carefully lift a shaped sakinalu using a flat spatula and gently slide it into the hot oil. Fry 2-3 sakinalu at a time, ensuring not to overcrowd the pan.
• Fry on a consistent medium-low flame for 6-8 minutes. After about 4 minutes, gently flip them over. Continue frying until they turn a light golden color and become crisp. The sizzling of the oil will reduce significantly once they are cooked.
• Do not brown them too much; they should be a pale golden color.

Drain and Store

• Once crisp, use a slotted spoon to remove the sakinalu from the oil, allowing excess oil to drip back into the pan.
• Place them on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
• Let the sakinalu cool down completely to room temperature. They will become even crispier as they cool.
• Store the cooled sakinalu in an airtight container. They will stay fresh and crispy for up to 3 weeks.