Sakinalu

Contributor: Sravanthi Suresh
here you go with recipe for sakinalu
This is a lengthy procedure so make sure you are prepared for it
Soak 1 cup rice over night and drain the following morning and keep it aside for about 15 to 20 mins till the water drains off completely
Take small portions of rice and make them into fine powder
Sieve the milled flour and put the coarse bits back in jar again and try to make into fine powder
Put sesame seeds, butter (1 tsp), salt (as per your taste) and mix it with water. It should be soft than chapathi dough so that you can form strings/thick noodles kind of with your fingers (hope i am explaining it right)
lay a cotton cloth or towel (2 layers) and start making noddles and let it go around on the towel to make in form of sakinalu using three fingers. This is a lil tricky so please use very small portion to start with. This cant go into any machine to make muruku later.
If you want make a spicy version then add red chilli paste or peri peri sauce will also do the justice (I used pandu mirapakaya paste this time but last year amma was here and she tried peri peri and it tasted the same).
after you made all the round spirals on the cotton cloth. leave them to dry for about an hour and then start deep frying them.