Sakinalu

📝INGREDIENTS

• 2 cups raw rice (soaked and dried, then finely ground into flour)
• 1 tbsp sesame seeds (white til)
• 1 tsp ajwain (carom seeds)
• Salt – as per taste
• 1 cup water (as needed to make dough)
• Oil – for deep frying
• Banana leaf or thick plastic sheet – for shaping the Sakinalu

👩‍🍳Recipe

Step 1:

- First soak raw rice for 4–5 hours.

- Drain and spread on a clean cloth to dry for 30 minutes.

Step 2:

- Grind the semi-dried rice in a mixer to fine flour.

- Sieve it once to get uniform texture. Use immediately.

Step 3:

- In a large bowl, take the fresh rice flour.

-> sesame seeds, ajwain, and required salt. Mix well with hands.

Step 4:

- Add water little by little and knead into a soft, smooth dough.

- Dough should be flexible but not sticky.

- Cover it with a damp cloth to avoid drying.

Step 5:

- Take a small portion of dough. Roll it between your palms and fingers to make long thin ropes — as thin as possible.

Step 6:

- On a banana leaf or plastic sheet, start coiling the rope in circular concentric rings, with 3–4 rounds in each Sakinalu.

- Press the joints lightly so it holds together while frying.

Step 7:

- Heat oil in a deep kadai. The oil should be hot but not smoking.

Step 8:

- Gently lift the Sakinalu from the sheet (use flat spatula if needed) and drop into hot oil.

- Fry 1–2 at a time on medium heat.

Step 9:

- Let it fry without disturbing initially.

- turn it carefully and fry both sides until golden and crisp.

Step 10:

- Drain on paper towels. Repeat for remaining dough.

Step 11:

- Let it cool completely before storing. Store in an airtight container.

- Stays fresh and crisp for 2–3 weeks.

Serving Tip:

- Serve with evening tea, pickle, or simply enjoy the traditional crunchy goodness on its own.

- Perfect for festivals, travel snacks, or rainy-day munching!