Sakinalu Crisps: Hand-Twisted Rice Flour Sesame Bites from Telangana, with Gluten-Free Tweaks

In the heart of Telangana, festive seasons are incomplete without the soft crackle of oil and the rhythmic motion of hands shaping sakinalu. These delicate, hand-twisted crisps made from rice flour and sesame seeds are more than just snacks—they are memories of togetherness, tradition, and patience passed down through generations. Often prepared during Sankranti and weddings, sakinalu represent the warmth of home kitchens and the joy of slow, mindful cooking.
Sakinalu are known for their unique spiral shape, formed by carefully twisting thin strands of dough. The process itself is a celebration. Women gather together, chatting, laughing, and sharing stories while shaping each piece by hand. This communal cooking turns a simple recipe into a ritual, making sakinalu as much about bonding as about taste.

The base of sakinalu is rice flour, which naturally makes them gluten-free. Traditionally, raw rice is soaked, dried, and ground into a fine flour, ensuring freshness and lightness. White sesame seeds are added for their nutty flavor and gentle crunch, while cumin or ajwain gives a subtle aromatic warmth. A pinch of salt and a little warm water bring the dough together into a smooth, pliable texture.
Once shaped, the sakinalu are gently dropped into hot oil and fried slowly. This slow frying is essential—it allows the spirals to cook evenly, turning crisp without burning. The result is a light, crunchy snack that melts gently in the mouth, leaving behind the earthy taste of rice and sesame. Unlike heavier fried snacks, sakinalu feel delicate and balanced, making them perfect for festive grazing.

For those looking to enhance the traditional recipe while keeping it gluten-free, small tweaks can be made without losing authenticity. Adding a spoon of urad dal flour or roasted gram flour can improve binding and add protein, while still staying gluten-free. Some households mix in a little butter or oil into the dough for extra crispness. For a modern twist, crushed curry leaves or a pinch of red chilli powder can be added to introduce subtle flavor variations.
Health-conscious cooks often choose cold-pressed oils for frying, which give a cleaner taste and lighter finish. Because sakinalu are thin and fried slowly, they absorb less oil compared to thicker snacks. Using high-quality rice flour and fresh sesame seeds further improves digestibility and flavor.

Sakinalu are best enjoyed fresh, but they also store well when kept in airtight containers. Their crisp texture holds for days, making them ideal for sharing with family and guests. Served alongside tea or coffee, they bring instant comfort and nostalgia, especially for those who grew up watching elders prepare them with care.
What makes sakinalu truly special is the love woven into each spiral. In a fast-paced world, these hand-twisted crisps remind us of the beauty of slowing down. They celebrate tradition, craftsmanship, and the joy of making food together. With simple gluten-free ingredients and a timeless technique, sakinalu continue to hold their place as one of Telangana’s most cherished festive snacks.

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