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Sakinalu is a traditional Telangana Snack made with homemade rice flour and sesame seeds. This snack is a must during Makara Sankrantti and given to grooms during wedding.
When I first came to know about this snack was when Usha had posted it for one of the Mega BMs. So since then I had been wanting to try this and what better chance then the BM#104 Sweets & Snacks.
So I decided to have it for the Mandatory 4th week for Telangana. However, when we met for our BM#100 Meet at Hyderabad, Usha was kind enough to get her Mom and Aunt to demonstrate the making of Sakinalu and we all felt it was truly daunting.
Some of us tried out hands at making it right then and Aunties were kind and patient enough to explain the knack of making it. Sakinalu is cousin to Kai Murukku from Tamil Nadu, though the recipe is different. It’s similar in that both the snacks require you to have magic in twisting your fingers to spin thin dough strings out.
Anyway, after seeing how it is prepared, none of the members want to have this on their list. We changed the list to something else. Since I was planning on making Pindi Vantalu as my choice for third week, I decided I would make it.
I read the recipe to Amma and she was so shocked to read the amount of sesame seeds added. I also referred to Harichandana’s recipe and finally made it. Since I was making many snacks, I made with 1.5 cups of rice flour, the whole process took more than an hour as it involved clicking pictures, taking video with one hand and what not!
I made plain Sakinalu and Erra Sakinalu and this one snack takes time grow over you. If you are not very fond of sesame seeds, it will be an acquired taste. Since I love sesame seeds, I enjoyed eating this snack.
As part of the Rice Based Traditional Snacks, I have Sakinalu in the BM#104 Sweets & Snacks, while its another vada in Spice your Life!
Week 1 – Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa
Week 2 – Snack from the same State (Rajasthan)
Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Day 1 is Kai Murukku
Pin this for Later!
Step By Step Pictures to make Sakinalu
Sakinalu | How to make Erra Sakinalu
Ingredients Needed:
1 cup Raw Rice (1.5 cups Rice Flour)
1/2 cup Sesame Seeds
1/2 tsp Ajwain Seeds
Salt to taste
Oil for deep frying
1 tsp Red Chili Powder (for Erra Sakinalu)
How to make Sakinalu at home
Homemade rice flour is best for this and you can follow the instructions to make Rice flour at home.
Take 1.5 cups of prepared rice flour in a mixing bowl.
Add salt, ajwain seeds and sesame seeds to it and mix well.
Add water little by little and make a dough.
How much water would be needed depends on the flour. The final dough should be loose but it not be too loose. Once you have mixed, let it rest for 15 mins.
When ready to make the Sakinalu, spread a clean cotton cloth on a flat surface.
Wet your hands and take a small portion of the dough in hand and pipe the dough into circles (refer to the video).
Since you are resting the dough, sesame and rice flour would have made the dough quite sticky and pliable to roll out.
Make all the dough to Sakinalu and let them dry for 1 – 2 hours.
Use a flat spatula or a flat plate for taking the sakinalu from the cloth. Carefully remove them from the cloth and set aside. Remember that the rolled out sakinalu would be very dry when you remove for frying.
Heat oil in a pan for deep frying.
Slowly drop the sakinalu into the hot oil. Fry them on both sides on a medium flame till light golden color.
Remove from the oil and let them cool.
Store in an airtight container.
- 1cup Raw Rice1.5 cups Rice Flour
- 1/2cup Sesame Seeds
- 1/2tsp Ajwain Seeds
- Salt to taste
- Cooking Oilfor deep frying
- 1tsp Red Chili powderfor Erra Sakinalu
-
Homemade rice flour is best for this and you can follow the instructions to make Rice flour at home.
-
Take 1.5 cups of prepared rice flour in a mixing bowl.
-
Add salt, ajwain seeds and sesame seeds to it and mix well.
-
Add water little by little and make a dough.
-
How much water would be needed depends on the flour. The final dough should be loose but it not be too loose. Once you have mixed, let it rest for 15 mins.
-
When ready to make the Sakinalu, spread a clean cotton cloth on a flat surface.
-
Wet your hands and take a small portion of the dough in hand and pipe the dough into circles (refer to the video).
-
Since you are resting the dough, sesame and rice flour would have made the dough quite sticky and pliable to roll out.
-
Make all the dough to Sakinalu and let them dry for 1 – 2 hours.
-
Use a flat spatula or a flat plate for taking the sakinalu from the cloth. Carefully remove them from the cloth and set aside. Remember that the rolled out sakinalu would be very dry when you remove for frying.
-
Heat oil in a pan for deep frying.
-
Slowly drop the sakinalu into the hot oil. Fry them on both sides on a medium flame till light golden color.
-
Remove from the oil and let them cool.
-
Store in an airtight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
The post Sakinalu | How to make Erra Sakinalu appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
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