Sakinalu is one of the most popular savory in Telangana, is often cooked during festival season.
3.Add the Sesame Seeds, Carom Seeds, Salt and minced Green Chili and mix.
4.Add about 200 ml of Water(more if needed) and make a Dough. The consistency of the Dough should be such that when you let it loose between your fingers it should slowly flow.
5.Spread a clean Cloth on a counter. Take a Lemon sized Dough in the hand and gently with your fingers start releasing the dough in a fine tube, simultaneously twisting it and make concentric circles. Repeat until all dough is complete. Let rest and dry for 2 hours.
6.Heat Oil in a pan. Take a flat cardboard or a plate and slide the Sakinalu from the cloth to the plate. Gently slide it into the Oil.
7.Let them fry until they are cooked from inside in a medium flame.Drain on a paper towel.
Note: If you dry them too less or for too much time they will turn in dark colour,it doesn't affect the taste though.
These stay up-to a month in an airtight container.
These can be served with any Red Pickle or Green Chili Chutney.
Method:
Ingredients :
4 cups - Rice
1/2 cup- white Sesame Seeds
1/4 cup -Carom Seeds(Ajwain/Vaamu)
2-1/2- Salt to taste
6 -Green Chili minced(optional)
Oil for deep fry
Method:
1.Soak Rice for 6 hours, drain the Water and let dry for 4 hours.
2.Now grind the Rice into a fine powder, it will look like Rice Flour with no grit.
3.Add the Sesame Seeds, Carom Seeds, Salt and minced Green Chili and mix.
4.Add about 200 ml of Water(more if needed) and make a Dough. The consistency of the Dough should be such that when you let it loose between your fingers it should slowly flow.
5.Spread a clean Cloth on a counter. Take a Lemon sized Dough in the hand and gently with your fingers start releasing the dough in a fine tube, simultaneously twisting it and make concentric circles. Repeat until all dough is complete. Let rest and dry for 2 hours.
6.Heat Oil in a pan. Take a flat cardboard or a plate and slide the Sakinalu from the cloth to the plate. Gently slide it into the Oil.
7.Let them fry until they are cooked from inside in a medium flame.Drain on a paper towel.
Note: If you dry them too less or for too much time they will turn in dark colour,it doesn't affect the taste though.
These can be served with any Red Pickle or Green Chili Chutney.
Method:
Green chilli chutney
1. Fry slit Chilies in hot Oil until they wilt.
2. To the hot pan, add Turmeric, Garlic and Cumin.
3. Cool completely. Add them to a blender jar.
4. Add Vinegar and Oil. Blend for a while again.
Note: Use this Chutney in moderation. Green chilies can leave us with an upset Stomach and Reflux. Vinegar is used to give a good shelf life and a slight tang. If you do not like the smell you can skip.
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