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    Home » Vegetarian Starters and Snacks » Sakinalu | How to make Erra Sakinalu

    Sakinalu | How to make Erra Sakinalu

    Published: Sep 17, 2019 · Modified: Sep 23, 2020 by Srivalli · 7 Comments

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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 Sankranti and given to grooms during weddings.

    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 than 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 our hands at making it right then and Aunties were kind and patient enough to explain the knack of making it. Sakinalu is a 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 my choice for the 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 take time to 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 it's another vada in Spice your Life!

    Sakinalu
    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!
    How to make Sakinalu

    Step By Step Pictures to make SakinaluHow to make Sakinalu 1 How to make Sakinalu 2

    How to make Sakinalu - Video

    [recipe-video]  Karam 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.

    Chakinalu

    Sakinalu
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    Sakinalu | How to make Erra Sakinalu

    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.
    Course Snacks
    Cuisine Andhra Pradesh
    Keyword Jar Snacks
    By Cook Method Deep Fried
    Occasion Evening Snack, Sankranti / Pongal
    By Diet Gluten Free, Kid Friendly
    Dish Type Deep Fried Dishes, Festival Savories
    Author Srivalli

    Ingredients

    • 1 cup Raw Rice (1.5 cups Rice Flour)
    • 1/2 cup Sesame Seeds
    • 1/2 tsp Ajwain Seeds
    • Salt to taste
    • Cooking Oil for deep frying
    • 1 tsp Red Chilli Powder for Erra Sakinalu

    Instructions

    • 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 cooking oil in a pan for deep frying.
    • Slowly drop the sakinalu into the hot cooking 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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    « Kai Murukku ~ South Indian Deepavali Snacks
    Seepu Seedai ~ Chettinad Special »

    Reader Interactions

    Comments

    1. Usha says

      September 17, 2019 at 12:11 am

      Actually these have come out good for first attempt Valli. Actually during the demo my aunt mentioned that for beginners, it is easy to shape sanikam with less sesame seeds. More the sesame seeds it gets challenging to twist the fingers if you are not use to it. Thanks for the mention.

      Reply
    2. Vaishali Sabnani says

      September 18, 2019 at 4:56 pm

      Awesome , you took the challenge ! While we all backed out .. ehe .. never thought you will try it . Seriously it’s cone out really good , kudos , you surely need a pat on the back :))

      Reply
      • Amara says

        September 20, 2019 at 10:09 pm

        Absolutely Vaishali, Valli's dedication is surely commendable. Lot of practice is needed for this and she made it and that too so good.

        Reply
    3. Suma Gandlur says

      September 20, 2019 at 7:39 pm

      A labor of love. You seemed to have tried all the recipes originally discussed for the last week of this BM and succeeded in them. I am not sure that I am even inclined to try fried foods like these and that kai murukku after seeing your posts. They seem quite challenging. 🙂

      Reply
    4. Srivalli says

      September 21, 2019 at 7:27 am

      Thank you everybody! I was so glad I could make this snack and try my hand twisting. However, the beautiful shape comes from practice of many sessions and I am sure I will not be able to do it..:)

      Reply
    5. Harini Rupanagudi says

      September 21, 2019 at 7:36 am

      Wonderful attempt Valli. They have come out really good. I agree practice is what is required and glad that you were able to make it.

      Reply
    6. Narmadha says

      October 10, 2019 at 12:32 am

      You are pro Valli and I was really worried how I will make this for mandatory week. So happy when you replaced with thattai. It has some out so good and like the way how you challenge yourself

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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