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New Delhi: Telangana’s food culture extends far beyond its globally recognised biryani. Across towns and villages, generations have preserved a range of breakfast dishes that reflect the region’s agricultural traditions, local ingredients and distinctive cooking techniques. Many of these recipes are built around rice flour, millets, tamarind, sesame seeds and naturally available produce, resulting in meals that are both filling and flavourful. Some are savoury and designed for everyday consumption, while others are festive treats prepared during special occasions and family gatherings.

Despite their popularity within the state, many of these dishes remain relatively unknown outside Telangana. The traditional recipes, including crispy rice-flour pancakes, nutrient-rich millet flatbreads, sweet pastries and tangy tamarind preparations, showcase the diversity of Telangana cuisine. Here are some breakfast favourites that continue to hold a special place in local households across generations today.

Also known as Tapala Chekka or Ginnappa, Sarva Pindi is a crisp rice-flour pancake prepared with soaked chana dal, sesame seeds, onions and spices. It is traditionally slow-cooked on a flat pan until golden and crunchy.

Ingredients: Rice flour, soaked chana dal, sesame seeds, onion, green chillies, ginger-garlic paste, curry leaves, cumin, turmeric, chilli powder, salt, water and oil.

Method: Mix all ingredients into a soft dough. Spread a portion on a greased pan, make small holes across the surface and drizzle oil around the edges. Cover and cook on low heat until crisp and golden. Serve hot with chutney or tea.

A festive favourite commonly prepared during Makar Sankranti, Sakinalu is known for its distinctive spiral shape and crunchy texture. It is made primarily from rice flour and sesame seeds.

Ingredients: Rice flour, sesame seeds, carom seeds, cumin seeds, salt, water and oil.

Method: Prepare a soft dough and shape it into concentric spirals on a cloth or sheet. Deep-fry until golden brown and crisp. Cool completely before storing.

Popular during festivals, Garijalu are crescent-shaped fried pastries filled with a sweet coconut mixture. They are known as Kajjikayalu in neighbouring Andhra Pradesh.

Ingredients: Maida, ghee, salt, coconut, sugar or jaggery, cardamom powder, semolina and nuts.

Method: Prepare a firm dough and a sweet coconut filling. Roll small discs, add the filling, fold into half-moons and seal the edges. Deep-fry until crisp and golden.

This refreshing tamarind-based preparation is unique because it is largely uncooked. It balances tangy, spicy and mildly sweet flavours, making it particularly popular during hot weather.

Ingredients: Tamarind extract, onion, roasted green chillies, jaggery, coriander leaves, curry leaves, mustard seeds, cumin, dry chillies, hing and salt.

Method: Mix tamarind extract with onions, roasted chillies, jaggery and herbs. Prepare a simple tempering with spices and pour it over the mixture. Allow it to rest briefly before serving with steamed rice.

Jonna Rotte, or jowar roti, is a gluten-free flatbread widely consumed across Telangana. It is valued for its fibre content and suitability for everyday meals.

Ingredients: Jowar flour, water, salt and extra flour for dusting.

Method: Combine hot water and flour to form a soft dough. Shape into thin discs and cook on a hot tawa until lightly browned on both sides.

A rich sweet dish featuring flaky fried pastry soaked in syrup and topped with thickened milk cream. It is often associated with celebrations and festive occasions.

Ingredients: Full-cream milk, cream, sugar, cardamom, nuts, maida, ghee, baking soda, rice flour or cornflour, lemon juice and water.

Method: Prepare a thick malai topping and a flavoured sugar syrup. Make layered dough, roll and slice it, then fry until crisp. Soak the fried khajas in syrup for several hours and finish with the prepared malai and nuts.

These dishes highlight the depth of Telangana’s culinary heritage, where simple ingredients are transformed into memorable meals through regional techniques and traditions.