Low Sugar Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes from Andhra Pradesh are made entirely from whole green moong dal and a handful of pantry staples — no refined sweeteners, no hidden sugars, just clean, savory ingredients from start to finish. The batter comes together by soaking the dal overnight and blending it with fresh ginger, green chilies, and cumin, so the flavor is bold and deeply satisfying without any sweetness propping it up. Scattered with fresh onion and cilantro, each one cooks up golden and crackling at the edges in just a few minutes on a hot skillet. The accompanying ginger chutney — blended coconut, lemon juice, and a quick mustard-seed tempering — is equally free of any added sugar, relying on brightness and heat to do all the work. This is the kind of recipe that proves savory breakfasts and snacks don't need a drop of sweetness to feel complete and craveable. It's naturally plant-based, protein-rich from the moong dal, and genuinely one of those dishes that tastes far more complex than the ingredient list suggests. Serve them hot straight from the pan for the best texture, because they're at their absolute peak the moment they hit the plate.
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups whole green moong dal (whole green gram), rinsed
- 2 tbsp raw rice (short-grain or long-grain)
- 1-inch piece fresh ginger, roughly chopped
- 2 green chilies, roughly chopped
- ½ tsp cumin seeds
- ¾ tsp salt
- ½ cup water, plus more as needed
For cooking
- 3 tbsp neutral oil (such as canola or sunflower), divided
For the topping
- ½ cup finely chopped onion
- 2 tbsp fresh cilantro, finely chopped
For the ginger chutney
- 1-inch piece fresh ginger, peeled and cut into thin matchsticks
- ½ cup fresh coconut, grated or ½ cup unsweetened desiccated coconut
- 1 green chili, roughly chopped
- 1 tbsp lemon juice
- ¼ tsp salt
- 3–4 tbsp water
For the chutney tempering
- 1 tsp neutral oil
- ½ tsp mustard seeds
- 8–10 fresh curry leaves
- 1 dried red chili
Instructions
- 1
Combine the whole green moong dal and raw rice in a large bowl, cover with cold water by at least 2 inches, and soak for 8 hours or overnight at room temperature.
- 2
Drain the soaked dal and rice and transfer to a blender. Add the roughly chopped ginger, green chilies, cumin seeds, salt, and 1/2 cup water. Blend on high until the batter is smooth and pourable — it should be slightly thicker than heavy cream but thin enough to spread easily across the pan. Add water 1 tablespoon at a time if needed to reach this consistency.
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