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    Home » Recipes » snack

    Last Updated: July 17, 2020 | First Published on: January 13, 2014 by Hari Chandana Ponnaluri

    Telangana Sakinalu Recipe Video – How to Make Chakinalu – Traditional Sankranti Recipes

    191 shares
    Jump to Recipe
    Sakinalu Recipe – A Traditional Telangana Snack made with homemade rice flour and sesame seeds.

    Chakinalu / Sakinalu Recipe is a traditional snack in Telangana. It is a very popular snack prepared with homemade rice flour and sesame seeds during Makara Sankranti festival.

    If you are looking for more traditional snacks then do check Chegodilu, Venna Murukulu, Kara Sev, Kobbari Chegodilu and Palakayalu.

    And here’s a complete list of Sankranti Recipes.


    Telangana Sakinalu Recipe - Traditional Makara Sankranti Snack Recipe From Telangana

    Hari Chandana Ponnaluri
    How to Make Sakinalu Recipe - A traditional Telangana Sankranti snack made with homemade rice flour and sesame seeds. 
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Course Snack
    Cuisine South Indian, Telangana
    Servings 20 Sakinalu

    Ingredients
      

    • 1 cup Raw Rice
    • ½ cup Sesame Seeds
    • ½ tsp Ajwain Seeds
    • Salt to taste
    • Oil for deep frying
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    Instructions
     

    • To make the rice flour, wash and soak rice in water for 4 hours.
    • Drain the water and spread on a clean cloth.
    • Let it dry for 15 minutes. Don’t let it dry for a long time. It should not be dried completely. Moisture should be there.
    • Grind the wet rice in a mixie to a fine powder. Then sieve it well and collect the fine flour and crumbly flour separately.
    • Grind the crumbly flour in a mixer to a fine flour and sieve it.
    • Take one and half 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.
    • The dough should be not too tight or sticky.
    • Now 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 the below video).
    • If the dough seems dry, sprinkle little water and mix.
    • 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.
    • 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.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    How to Make Telangana Sakinalu Recipe with Step by Step photos:

    • To make the rice flour, wash and soak rice in water for 4 hours.
    • Drain the water and spread on a clean cloth.
    • Let it dry for 15 minutes. Don’t let it dry for a long time. It should not be dried completely. Moisture should be there.
    • Grind the wet rice in a mixie to a fine powder. Then sieve it well and collect the fine flour and crumbly flour separately.
    • Grind the crumbly flour in a mixer to a fine flour and sieve it.

    • Take one and half 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.
    • The dough should be not too thick or sticky.
    • Now 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 the below video).

    YouTube video
    • If the dough seems dry, sprinkle little water and mix.
    • 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.

    how to make telangana chakinalu recipe for sankranti

    • 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.

    You might also love to check these recipes: 

    • Chocolate Mawa Burfi
    • Pesara Garelu
    • Palli Murukulu
    • Aava Pettina Daddojanam
    • Rava Vada
    • Palakura Bajji
    • Dondakaya Kobbari Karam
    • Avial
    • Gongura Pulusu Kura
    • Kobbari Louse

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    191 shares

    Reader Interactions

    Comments

    1. kitchen queen says

      January 13, 2014 at 5:00 pm

      looks crispy and tempting.

      Reply
    2. Madhavi K says

      January 13, 2014 at 5:20 pm

      Very nice Chandana! Sankranthi wishes to you!

      Reply
    3. Recipe world says

      January 13, 2014 at 6:33 pm

      That looks so crispy and aromatic..must be very very delicious!

      Reply
    4. Swasthi Blank says

      January 14, 2014 at 1:12 am

      Hari, these look so nice. it's new to me. nice video too Happy Sankranthi

      Reply
    5. Kalyani says

      January 14, 2014 at 8:20 am

      Never heard of this dish… Looks yum

      Reply
    6. FunFoodandfrolic says

      January 14, 2014 at 8:55 am

      With your detailed post it's looking so easy to make

      Reply
    7. Shama Nagarajan says

      January 14, 2014 at 11:24 am

      yummy snack…perfect

      Reply
    8. Manju @ Manjus Eating Delights says

      January 14, 2014 at 5:20 pm

      I love eating these snacks…making them is such a hassle 😛 Can u parcel some for me 🙂 Happy Pongal…

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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