Artificial Food Coloring Free Vegan Pesarattu (Green Gram Dosa)
These crispy, golden crepes get their vivid green hue entirely from whole green moong dal — no dyes, no additives, just the natural color of soaked and blended green gram. That's genuinely good news for anyone navigating a world full of brightly colored packaged foods that rely on synthetic dyes to look appealing. Every ingredient here is exactly what it says it is: whole grains, fresh ginger, green chilies, coconut, and a handful of aromatics for the tempering. The batter comes together in a blender after an overnight soak, and the result is a thin, lacy dosa with crisp edges and a satisfying chew at the center. Scattered onion and cilantro on top add freshness, while the blended ginger-coconut chutney — finished with a quick mustard seed and curry leaf tempering — gives you a punchy, aromatic dip that ties everything together. It's the kind of recipe that proves clean, whole-food cooking doesn't have to sacrifice bold flavor or visual appeal. Make a batch on the weekend and you'll be looking for excuses to eat these all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!