Once sakinalu are dry, you will know when they are dry, it can take anywhere from 30 minutes to an hour, heat oil for deep frying. For this quantity of sakinalu, I would suggest making all the sakinalu before you begin deep frying.
Using a flat plate, lift the sakinalu and transfer to oil. You can stack 3-4 sakinalu at a time and then slide the whole lot into oil at once.
Depending on the size of the pan, you can fry more than one sakinam (singular) at a time. To maintain the same temperature of oil, always keep the flame on medium high – high. If the oil is very hot, reduce the flame.
After dropping the sakinalu in oil, wait for them to float in oil and then turn them around. Keep turning the sakinalu for even frying on both sides. Fry until done.
You can do a taste test to figure out how long to fry when you fry the first batch. Using a garela pulla (a metal skewer like gadget which is used to remove any deep fried food that has hole in the middle, such as garelu (vada), chegodi or sakinam), line all the sakinalu on the rod and remove from oil. Place this rod on a vessel to let the oil drip down into the vessel. If you do not have a garela pulla, a long metal skewer will work or a wide slotted spoon will work as well. Once oil stops dripping, place on paper towels or newspaper to drain any remaining oil.
Repeat above steps to fry all sakinlau.
When sakinalu are completely cool, store in an airtight container. These stay fresh for at least 2 weeks at room temperature and for months in the refrigerator. However, if storing in the refrigerator, bring them to room temperature before savoring.