How do you make perfectly round and crispy Sakinalu without them breaking during the frying process?

Question

How do you make perfectly round and crispy Sakinalu? Get the technique to prevent these traditional rice flour snacks from breaking during frying.

Answer 1

To make perfectly round and crispy Sakinalu that don't break, ensure your rice flour dough is the right consistency (not too dry or wet), use a smooth, even rolling surface, and fry them at a consistent medium heat.

Detailed Explanation:

Making perfect Sakinalu requires attention to detail throughout the process. Here's a step-by-step guide:

1. Prepare the Dough: The most crucial step is getting the dough consistency right. Use fine rice flour and mix it with sesame seeds, ajwain (carom seeds), and salt. Gradually add warm water to form a soft, pliable dough. It should be smooth and not sticky. If the dough is too dry, the Sakinalu will crack during frying. If it's too wet, they'll absorb too much oil.

2. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the rice flour to fully absorb the moisture, making it easier to roll.

3. Rolling the Sakinalu: Divide the dough into small, equal-sized balls. On a clean, smooth surface (like a greased plastic sheet or a silicone mat), gently roll each ball into a thin, even circle. Avoid applying too much pressure, which can cause the dough to tear. Aim for a uniform thickness to ensure even cooking.

4. Frying the Sakinalu: Heat oil in a deep frying pan or kadai over medium heat. The oil should be hot enough to cook the Sakinalu without burning them. Gently slide each Sakinalu into the hot oil. Fry until golden brown and crispy, flipping occasionally to ensure even cooking. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy Sakinalu.

5. Draining the Oil: Once the Sakinalu are golden brown and crispy, remove them from the oil and place them on a wire rack to drain excess oil. This helps them stay crispy for longer.

Pro Tip:

To prevent Sakinalu from breaking while frying, test the oil temperature with a small piece of dough. If it browns too quickly, the oil is too hot. If it sinks to the bottom and doesn't bubble, the oil is not hot enough. Maintain a consistent medium heat throughout the frying process.