Here's a refined recipe for Sakhinalu, a traditional snack from the Telangana region, typically made during the Sankrathi festival.
Sakhinalu Recipe
Ingredients:
- 8 cups of rice (preferably old rice)
- 1/2 cup ajwain seeds (oma, vaamu)
- 1 cup sesame seeds (nuvvulu)
- Salt (to taste)
- Oil (for deep frying)
Preparation Method:
- Soaking the Rice:
- Soak the rice in enough water for about 3-4 hours.
- Drying the Rice:
- Drain the water using a mesh or colander.
- Leave the rice in the mesh for about 3 hours to dry. The rice should be damp but not wet.
- Making Rice Flour:
- Grind the dried rice in a grinder to make a fine powder.
- Roasting the Sesame Seeds:
- Lightly roast the sesame seeds on a low flame until they turn slightly golden and release a nutty aroma. Let them cool.
- Preparing the Dough:
- In a large mixing bowl, combine the rice flour, roasted sesame seeds, ajwain seeds, and salt.
- Gradually add water to the mixture, kneading it to form a smooth dough similar to chapati dough. The dough should be firm but pliable.
- Shaping the Sakhinalu:
- Take small portions of the dough and shape them into small balls.
- On a plastic sheet or a clean cloth, press each ball and roll it into thin, circular coils or spirals. You can use your hands to form the coils or use a piping bag with a small nozzle.
- Ensure the coils are uniform in thickness for even frying.
- Frying the Sakhinalu:
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, gently slide the shaped sakhinalu into the oil.
- Fry them until they turn golden brown and crispy, flipping occasionally for even cooking.
- Remove the fried sakhinalu with a slotted spoon and drain on paper towels to remove excess oil.
- Serving:
- Allow the sakhinalu to cool completely before storing them in an airtight container.
- Serve as a crunchy snack.
Tips:
- Ensure the rice is dried well before grinding to get a fine powder.
- While shaping the sakhinalu, if the dough dries out, sprinkle a little water to keep it pliable.
- Fry the sakhinalu on medium heat to ensure they cook through without burning.
Enjoy making and eating these traditional Telangana snacks!
