Sakinalu
A traditional Telangana snack made of concentric circles of crispy, savory rice flour dough studded with sesame seeds. This festive treat is a must-have during Sankranti and weddings.
For 6 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Rice Flour
- b.Wash the rice thoroughly under running water 2-3 times. Soak it in ample water for at least 4 hours, or preferably overnight.
- c.Drain the water completely using a colander. Spread the soaked rice on a clean, dry cotton cloth in a single layer. Let it air dry indoors for 30-40 minutes until the grains feel moist to the touch but not wet.
- d.Grind the semi-dried rice into a very fine powder in a mixer grinder or at a flour mill. Sift the flour through a fine-mesh sieve to remove any coarse particles. The resulting flour should be fine and slightly damp.
- 2
Step 2
- a.Knead the Dough
- b.In a large mixing bowl, combine the freshly prepared rice flour, sesame seeds, ajwain, and salt. Mix all the dry ingredients thoroughly.
- c.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.
- 3
Step 3
- a.Shape the Sakinalu
- b.Lightly grease your fingers with oil. Take a small lemon-sized portion of the dough.
- c.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.
- d.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.
- e.Repeat this process with the remaining dough to shape all the sakinalu. Lay them out without overlapping.
- 4
Step 4
- a.Deep Fry
- b.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.
- c.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.
- d.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.
- e.Do not brown them too much; they should be a pale golden color.
- 5
Step 5
- a.Drain and Store
- b.Once crisp, use a slotted spoon to remove the sakinalu from the oil, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
- d.Let the sakinalu cool down completely to room temperature. They will become even crispier as they cool.
- e.Store the cooled sakinalu in an airtight container. They will stay fresh and crispy for up to 3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Sakinalu is using freshly ground, slightly moist rice flour. Dry, store-bought flour will result in a different texture.
- 2The dough consistency is crucial. If it's too dry, the strands will break while shaping. If it's too wet, they will be difficult to shape and will absorb excess oil.
- 3Fry on a steady medium-low heat. Frying on high heat will brown the outside quickly while the inside remains uncooked.
- 4Do not overcrowd the pan. This lowers the oil temperature, leading to oily and soft sakinalu.
- 5For beginners, shaping on a greased banana leaf or parchment paper can make it easier to transfer the sakinalu to the oil.
- 6Ensure the sakinalu are completely cool before storing them in an airtight container to maintain their crispiness for weeks.
Adapt it for your goals.
Spicy Sakinalu
Add 1 teaspoon of red chili powder or 1 tablespoon of green chili paste to the dough for a spicy kick.
Cumin FlavoredCumin Flavored
Replace ajwain with an equal amount of cumin seeds (jeera) for a different aromatic flavor.
Garlic SakinaluGarlic Sakinalu
Add 1 tablespoon of finely minced garlic or garlic paste to the dough for a pungent, savory taste.
Why this is on our healthy list.
Energy Boosting
Made from rice flour, Sakinalu is a rich source of carbohydrates, providing a quick and sustained source of energy.
Rich in Minerals
Sesame seeds are an excellent source of essential minerals like calcium, magnesium, and zinc, which are important for bone health and immune function.
Aids Digestion
The inclusion of Ajwain (carom seeds) is known in traditional medicine to help with indigestion, bloating, and gas, making this snack easier to digest.
Frequently asked questions
This usually happens if the dough is too dry or not kneaded well. Add a teaspoon of water at a time and knead again until it becomes soft and pliable. Using freshly ground moist rice flour also helps prevent breakage.