Almond Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made entirely from whole green moong dal and a handful of pantry staples — no dairy, no eggs, and absolutely nothing that could cause a reaction for anyone avoiding tree nuts. The batter comes together in a blender after an overnight soak, so the prep is mostly hands-off, and the payoff is a golden, protein-packed dosa with a satisfying crunch at the edges and a tender center. Fresh ginger and green chilies blended right into the batter give every bite a bright, warming kick that makes these feel anything but plain. Scattered onion and cilantro on top add a little freshness and texture as the crepe cooks, while the coconut-ginger chutney alongside brings a cooling, tangy contrast that ties the whole plate together. The chutney gets a final hit of popped mustard seeds, curry leaves, and dried red chili — a quick tempering step that smells absolutely incredible and takes less than a minute. This is the kind of recipe that looks impressive on the plate but relies entirely on simple, whole ingredients you can feel confident about. Serve them straight from the pan while they're still crackling hot for the full experience.
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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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