Sakinalu (also called Chakinalu / Chekkilalu in some homes) is one of the most-loved Sankranti “palaharam” snacks from Telangana/Andhra—thin, spiral, deep-fried circles that stay crispy for days and taste perfect with evening tea. The flavor is simple: nutty sesame, gentle heat (if you make erra/karam sakinalu), and that signature crunch that comes from the right rice-flour texture. This post keeps everything scannable, beginner-friendly, and practical, so you can confidently make the best Sakinalu recipe for Sankranti at home.
If your Sakinalu ever turns hard, too oily, or breaks while frying, it’s usually because of these 3 things:
- The rice flour is not fine enough
- The dough is too wet or too dry
- The shaped spirals weren’t dried properly before frying
Quick Takeaways
- Use fine homemade rice flour for best crispness (store-bought works if fine).
- Follow a balanced rice flour: sesame ratio (start with 3:1 if you’re new).
- Dough should be soft and pliable, not watery.
- Shape on a clean cotton cloth and dry for 30–120 minutes before frying.
- Fry on steady medium heat until light golden and fully crisp.
Recipe Snapshot
| Detail | Info |
| Target keyword | Sakinalu Recipe – Crispy Andhra Sankranti Snack |
| Prep time | 20–30 min (plus flour prep if homemade) |
| Drying time | 30–120 min (important!) |
| Frying time | 15–25 min (batch frying) |
| Yield | ~20 medium Sakinalu (depends on size) |
| Taste | nutty, crispy, lightly spiced |
| Best for | Sankranti snack box, gifting, tea-time |
Sakinalu Recipe Ingredients
The base is rice flour + sesame + salt, and you can keep it plain or make it spicy.
Ingredients Table
| Ingredient | Quantity (beginner-friendly) | Notes |
| Rice flour (fine) | 3 cups | Homemade preferred |
| Sesame seeds (nuvvulu) | 1 cup | Reduce to ¾ cup if shaping is difficult |
| Ajwain (oma) | 1½–2 tsp | Adds aroma + digestibility |
| Cumin (jeelakara) | 1 tsp | Traditional flavor |
| Salt | 2–3 tsp | Adjust to taste |
| Red chilli powder | 1–2 tsp | For erra/karam sakinalu |
| Water | as needed | Add gradually |
| Oil | for deep frying | Neutral oil works best |
Related – Ariselu Recipe for Sankranti
Rice Flour: Sesame Ratio (why it matters)
- Best flavor + crunch: 2.5: 1 (rice flour: sesame)
- Best for beginners (easy shaping): 3: 1
More sesame tastes amazing, but it can make shaping harder because the dough breaks.
Equipment You Need
Sakinalu can be shaped by hand or with a press.
| Tool | Best for | Notes |
| Clean thick cotton cloth | Traditional shaping | Prevents sticking and helps drying |
| Wide mixing bowl | Dough mixing | Easier to combine seeds evenly |
| Deep kadai/pan | Frying | Use enough oil for even frying |
| Flat plate/spatula | Lifting spirals | Helps transfer without breaking |
| Sakinalu making machine (murukku/chakli press) | Faster shaping | Gives uniform spirals (great for beginners) |
If you’re using a Sakinalu making machine:
Use a single-star / murukku disc (not the thin sev disc). If the dough is too tight, it won’t press smoothly; if too soft, spirals may break.
How to make Rice Flour at Home
This one step makes a big difference in texture.
Homemade rice flour method
- Wash raw rice and soak for 3 hours.
- Drain well and keep in a strainer for 10–15 minutes.
- Grind to a fine powder.
- Sieve it. Regrind the coarse bits and sieve again.
Quick tips:
- Don’t grind soaking-wet rice—drain properly.
- The flour should feel fine and smooth, not grainy.
- If you’re in a hurry, use fine store-bought rice flour.
Step-by-Step: Sakinalu Recipe for Sankranti
Sakinalu is not hard—just a bit time-consuming. Once your dough is right, the rest becomes a calm assembly-line process.
Step 1: Prep sesame seeds
Wash sesame seeds once and drain well (no excess water dripping). This keeps the dough clean and helps it bind better.
What to avoid:
- Don’t add wet sesame straight into flour (it can make the dough sticky in patches).
Step 2: Mix dry ingredients first
In a wide bowl, add:
- rice flour
- sesame
- ajwain
- cumin
- salt
- chilli powder (only if making spicy)
Mix thoroughly so the seasoning spreads evenly.
Quick check:
Taste a tiny pinch of the dry mix (or wet a small pinch and taste) to confirm salt level.
Step 3: Add water and make a soft dough
Add water little by little and mix. You want a soft, pliable dough—not watery, not stiff.
Perfect dough texture looks like:
- Holds shape when pinched
- Doesn’t drip
- Feels soft enough to twist/press easily
Fixes (very common):
- Too dry/cracking: sprinkle water slowly and knead again
- Too wet/sticky: add 1–2 tbsp rice flour and rest 5 minutes
Rest the dough 15 minutes to let the flour hydrate properly.
Step 4: Shape on cloth (traditional method)
Spread a clean cotton cloth on a flat surface. Wet your hands lightly.
Take a small portion of dough and shape it into concentric circles/spiral rows (3–4 rounds for small ones).
Shaping tips that save time:
- Start small—small Sakinalu are easier than huge “saare” style pieces.
- Keep your fingers slightly wet so the dough doesn’t stick.
- If edges crack, your dough needs a touch more water.
Step 5: Dry before frying (don’t skip!)
Let the shaped Sakinalu dry for 30 minutes to 2 hours, depending on the weather/humidity.
How to know it’s ready to fry:
- The surface looks dry
- It lifts from the cloth more easily
- It feels firm enough to transfer without stretching
If you fry too soon, it can turn oily or break.
Step 6: Fry until light golden and crisp
Heat oil. Carefully lift Sakinalu using a flat plate/spatula and slide it into the oil.
Fry on steady medium heat, flipping gently for even color.
Frying rules:
- Don’t overcrowd the pan
- Keep heat steady (too low = oily, too high = brown outside/raw inside)
- Remove when light golden and crisp
Cool completely before storing.
Common problems + Quick solutions
| Issue | Why it happens | Fix |
| Sakinalu turns oily | Fried before drying OR oil too cool | Dry longer; fry on steady medium heat |
| Breaks while lifting | Dough too soft OR not dried | Add a bit more flour; dry longer |
| Cracks while shaping | Dough too dry | Sprinkle water gradually and knead |
| Too hard after cooling | Dough too tight OR over-fried | Keep the dough softer; fry only until light golden |
| Uneven spiral lines | Dough not smooth | Rest the dough 10–15 min; knead again |
| Bland taste | Under-salted | Adjust salt in the dry mix before adding water |
Best Sakinalu recipe variations
1) Tella Sakinalu (plain)
Just salt + sesame + ajwain/cumin.
Best for kids and for people who prefer mild snacks.
2) Karam / Erra Sakinalu (spicy)
Add:
- 1–2 tsp red chilli powder
or
- red chilli paste (stronger, more traditional heat)
3) Pachi Mirchi Sakinalu (green chilli)
Add green chilli-garlic paste (small quantity) + a little coriander/onion greens if you like that fresh bite.
Storage tips (so it stays crispy for days)
Sakinalu is a “jar snack”—it stores beautifully if you cool it properly.
- Cool completely (no trapped steam)
- Store in an airtight container
- Keep away from moisture/humidity
If Sakinalu loses crispness:
- Dry roast in a pan for 1–2 minutes on low heat
(or keep in sunlight for 20–30 minutes on a dry day)
Sakinalu recipe in Telugu
If you’re writing a Telugu-friendly section, these words help:
- Rice flour = బియ్యంపిండి (Biyyam pindi)
- Sesame seeds = నువ్వులు (Nuvvulu)
- Ajwain = వాము / ఓమ (Vaamu / Oma)
- Cumin = జీలకర్ర (Jeelakarra)
- Spicy = కారం (Kaaram)
- Salt = ఉప్పు (Uppu)
You can add a small line in your post like:
“సంక్రాంతికి ప్రత్యేకమైన సకినాలు రెసిపీ, కరకరలాడేలా ఎలా చేయాలో ఇక్కడ ఉంది.”
Sakinalu online
During the Sankranti season, many people search for “Sakinalu online” because shaping takes time. If you plan to mention buying options, keep it practical and honest.
How to choose good Sakinalu online:
- Look for “made in small batches” + recent packing date
- Avoid packs with a heavy oil smell (can taste stale)
- Prefer vacuum/airtight packaging
- Check for breakage (too many crumbs means rough handling)
Pro tip:
Even store-bought Sakinalu tastes better if you warm it slightly in a dry pan before serving.
FAQs
What are Sakinalu made of?
Sakinalu is made with rice flour, sesame seeds, salt, and mild spices like ajwain and cumin. Spicy versions use red chilli.
Why do my Sakinalu become oily?
Most commonly, because they were fried before drying or the oil temperature was too low.
Can I make Sakinalu with store-bought rice flour?
Yes. Use fine rice flour and rest the dough so it hydrates properly. Homemade flour typically gives a better crunch.
Is a Sakinalu making machine necessary?
Not necessary, but it makes shaping faster and more consistent—especially for beginners.
How long does Sakinalu stay fresh?
If stored airtight and kept dry, it stays crispy for 7–10 days easily (often longer in cooler weather).
