Sakinalu — Telangana rice flour coils with sesame seeds arranged on a banana leaf

Telangana · Snack

Sakinalu

సకినాలు · Sakinalu · Tella sakinalu

Sakinalu are Telangana rice-flour snacks shaped by hand into smooth concentric coils and fried until crisp. Freshly milled, slightly damp rice flour gives the dough its workable texture, while sesame and carom seeds supply flavour. The coils rest on cotton only until they can be lifted intact for frying.

Prep
6 h 35 min
Cook
30 min
Total
7 h 5 min
Serves
6
Makes
About 350 g; 12 small coils, with 2 coils per serving
  • vegetarian
  • vegan
  • gluten-free
Shop the ingredients 4 from Organic Mandya

By Organic Mandya Kitchen ·

Sakinalu are associated with Sankranti in Telangana and are also prepared for family celebrations. Their recognisable smooth circles come from rolling a soft rice dough between the fingers as it is laid on a cloth. They are different from the ridged spirals pressed for chakli. This plain version uses sesame and carom seeds, keeping attention on the rice texture and the shaping technique. Fresh flour matters: the rice is soaked, surface-dried and milled while it still holds a little moisture. Make small coils initially, lift them only when they release from the cloth and fry patiently so the centres become crisp without excessive browning.

Ingredients

  • 250 g (about 1 1/4 cups)Raw polished Sona Masoori rice Organic MandyaMeasures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Start with raw rice; mill it fresh after soaking.
  • 1.5 litres (about 6 cups)Water for washing and soaking riceDiscard after soaking and draining.
  • 50 g (1/3 cup)White sesame seeds Organic Mandya
  • 4 g (2 tsp)Carom seeds Organic MandyaCrush lightly.
  • 4 g (about 3/4 tsp)Salt
  • 150 ml (1/2 cup plus 2 tbsp)Water for dough and moistening fingersAdd gradually; fresh flour moisture varies, so some may remain.
  • 500 ml (about 2 cups)Cold-pressed groundnut oil Organic MandyaFor a small deep-frying pan; most remains in the pan. Nutrition estimates 45 g absorbed by the batch.

Method

  1. Soak the rice

    Rinse the rice with some of the 1.5 litres washing water, then soak it in the remaining water for 4 hours. The grains should be well hydrated and break more easily when pressed than dry rice.

    ⏱ 4 h

  2. Remove surface moisture

    Drain the rice in a sieve for 10 minutes, then spread it on a clean cotton cloth for about 20 minutes in the shade. Stop when the grains are no longer wet on the surface but remain moist inside; do not dry them hard.

    ⏱ 30 min

  3. Mill fine damp flour

    Grind the rice in small batches for about 10-15 minutes, allowing the grinder to cool between runs. Sieve finely and regrind any coarse grains until the flour feels smooth when rubbed between two fingers. Keep it covered.

    ⏱ 15 min

  4. Make a pliable dough

    Mix all the fresh rice flour with sesame, lightly crushed carom and salt. Add the dough water a little at a time, reserving a small amount for dampening fingers. Knead for 5 minutes until a soft strand bends into a ring without cracking or sticking heavily.

    ⏱ 5 min

  5. Form smooth concentric coils

    Spread a clean thick cotton cloth on a flat surface. With lightly dampened fingers, roll and release small portions of dough into smooth strands about 4 mm thick, laying each as 2-3 touching concentric rings, about 7-8 cm across. Make 12 coils in about 25-30 minutes.

    ⏱ 30 min

  6. Let the coils release

    Leave the coils on the cloth for about 30-40 minutes, checking after 20 minutes. Lift an edge with a flat spatula: it should release cleanly and hold its shape. Stop resting once liftable; the coils should not become brittle or fully dry.

    ⏱ 35 min

  7. Heat the frying oil

    Heat the groundnut oil in a small deep pan over medium heat for about 5 minutes, aiming for 165-175°C. A tiny piece of dough should rise steadily with bubbles without darkening immediately.

    ⏱ 5 min

  8. Fry the first batch

    Slide 3 coils carefully from the cloth into the oil. Leave them until they rise and firm, then turn gently. Fry for 5-6 minutes until very pale golden, the large bubbles diminish and the coils feel firm when lifted.

    ⏱ 6 min

  9. Finish frying

    Lift the first coils into a draining sieve and fry the remaining 3 batches in the same way, letting the oil recover between batches. Keep the heat moderate; a dark exterior with strong bubbling means the centre may still be moist.

    ⏱ 18 min

  10. Cool thoroughly

    Spread the drained coils in one layer on a rack or dry tray for 30 minutes. Check a cooled coil for a crisp bite before packing; keep warm coils uncovered until all residual heat has escaped.

    ⏱ 30 min

Shop the ingredients

Tips

  • Mill the soaked rice finely while slightly damp; gritty flour makes the strand tear during shaping.
  • Test a small ring before shaping the batch and adjust moisture with a few drops of the measured dough water.
  • Use a thick cotton cloth and release the coils with a flat spatula rather than pulling them up by hand.
  • Keep the formed strand about 4 mm thick so it cooks through before the surface darkens.

Serving

Serve fully cooled sakinalu as a savoury Sankranti snack or beside a small portion of a jaggery sweet.

Storage

Cool completely and keep in a dry airtight container at cool room temperature for up to 1 week. Discard if they develop a stale-oil smell, dampness or mould; do not pack them while warm.

Variations

  • For a mild green-chilli version, mix 5 g finely ground green chilli and 5 g garlic into the dough and reduce the added water slightly.
  • For smaller practice coils, form 18 two-ring pieces from the same dough and reduce frying time as needed, judging by firm texture and reduced bubbling.

Nutrition per serving

Energy268 kcal
Protein4.6 g
Carbohydrates35.6 g
Fat12.1 g
Fibre1.7 g

Approximate, calculated from ingredients and divided by 6 servings of 2 coils. Includes an estimated 45 g absorbed frying oil for the batch, not the whole frying bath.

Questions people ask

Can I make sakinalu with store-bought rice flour?

Fresh damp flour made from soaked rice is the most reliable choice for this hand-shaped version. Ordinary dry packaged flour often lacks the moisture and fine texture needed for a smooth strand. If buying flour, specifically seek fresh wet-ground rice flour and still check a small test coil.

Why do the coils break while I shape them?

The flour may be too coarse or the dough too dry. Rub a little flour between your fingers to check for grit, and knead in a few drops of the reserved water. A small strand should bend into a ring without cracks while remaining soft enough to roll smoothly.

How do I prevent sakinalu from becoming hard?

Keep the strands thin and even, make a pliable dough and rest the coils only until they lift from the cloth. Excessively thick strands, very dry dough or prolonged drying can produce a hard bite. Fry over moderate heat until moisture bubbles subside, then assess a fully cooled piece.

How are sakinalu different from chakli?

Sakinalu are shaped by hand into smooth concentric rice-flour coils, commonly flavoured with sesame and carom. Chakli is usually pressed through a patterned disc and has a ridged surface, with flour blends varying by region. The forming method and dough texture give the two snacks distinct appearances and bites.

How should I cool and store fried sakinalu?

Drain the coils well and spread them in one layer until completely cool, usually about thirty minutes. Pack in a dry airtight container and keep away from kitchen steam. Use within a week for a crisp texture, and never close the lid while the coils still feel warm.

More recipes

Photo: Organic Mandya · © Organic Mandya