Telangana Pesara Garelu Moong Dal Fritter Festival

Method

1. 1

   Drain soaked moong dal: Drain thoroughly. Do not rinse after draining.

2. 2

   Grind coarsely: Grind the drained moong dal with very little water — just enough to keep the grinder running. The batter should be coarsely ground, thick and slightly grainy — not smooth like urad dal batter. Some whole dal pieces remaining is acceptable.

3. 3

   Add aromatics: Mix in minced green chilli, grated ginger, finely chopped curry leaves, turmeric, asafoetida and salt.

4. 4

   Check batter consistency: The batter should be thick enough to hold its shape when dropped from a spoon — not flow freely.

5. 5

   Heat oil: Heat oil in a kadai on medium-high.

6. 6

   Shape the garelu: Wet hands. Take 2 tablespoons of batter. Shape into a round flat disc. Make a hole in the centre using a finger — the classic vada ring shape (or simply drop as irregular rounds without the hole).

7. 7

   Slide into oil: Carefully slide the shaped garelu into the medium-hot oil.

8. 8

   Fry on medium-high: Fry 2 to 3 minutes per side until golden-brown and crispy. Moong dal garelu are slightly lighter in colour than urad dal vada.

9. 9

   Drain on paper towels.

10. 10

    Serve hot: Serve with green coriander chutney and coconut chutney.

11. 11

    Note: Pesara Garelu (pesara = moong dal, garelu = fritter in Telugu) are specifically the moong dal fritters of Telangana and Andhra — distinct from the urad dal medu vada which is more common in Tamil Nadu and Karnataka. The moong dal version is lighter, crisper and has a slightly green-earthy character from the split green moong. Made for Ugadi (Telugu New Year), Diwali and specific harvest festivals as a specific offering to the deity before distribution.