Sakinalu

Ingredients

Method

1. 1

   Soak the Rice

   Wash the rice thoroughly and soak it in water for 8 to 10 hours (overnight). This long soak is necessary to soften the grain so it can be ground into a fine, moist flour without losing its structural integrity.

2. 2

   Drain and Air Dry

   Drain the water completely. Spread the wet rice on a clean cotton cloth in a shaded area for about 15-20 minutes. The rice should be damp to the touch but not dripping wet. If it dries out too much, the Sakinalu will break.

3. 3

   Grind to Flour

   Grind the damp rice in small batches into a very fine powder. Sieve the flour through a fine mesh to remove any coarse grains. The resulting 'wet' rice flour (Tadi Pindi) is the secret to the snack's unique crunch.

4. 4

   Mix the Aromatics

   In a large mixing bowl, combine the fresh rice flour with a generous amount of sesame seeds, carom seeds, and salt. The high proportion of sesame seeds is a hallmark of authentic Sakinalu, providing both flavor and a speckled appearance.

5. 5

   Form the Dough

   Slowly add water, a tablespoon at a time, and knead into a dough. The dough should be smooth, pliable, and slightly stiff—softer than cracker dough but firm enough to hold a shape when extruded through fingers.

6. 6

   Shape the Rings

   Spread a clean, dry cotton cloth on a flat surface. Take a small portion of dough in your hand. Using your thumb and fingers, expertly pipe the dough in a continuous motion to form 3 or 5 concentric circles. This requires a steady hand and practice to ensure the 'string' of dough doesn't break.

7. 7

   Dry the Shapes

   Allow the shaped rings to air-dry on the cloth for 30 to 60 minutes. This drying phase helps the Sakinalu retain its shape when lifted and ensures they become crispy rather than soggy when fried.

8. 8

   Heat the Oil

   Heat oil in a wide, deep frying pan (Kadai) until it reaches medium-high heat. To test, drop a small bit of dough; it should sizzle and rise to the surface immediately. Do not let the oil smoke.

9. 9

   Fry to Perfection

   Carefully lift each concentric ring using a flat spatula or a thin cardboard sheet and slide it into the hot oil. Fry on medium heat. Do not crowd the pan. Flip gently once the bubbles around the snack subside.

10. 10

    Drain and Store

    Fry until they turn a light golden color and reach a crisp, hard texture. Remove and drain on paper towels. Let them cool completely to room temperature before storing in an airtight container; they will continue to crisp up as they cool.