Barley Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made entirely from whole green moong dal and a small handful of rice — no wheat, no barley, no grain-based flour of any kind. The batter comes together by soaking the dal overnight, then blending it with fresh ginger, green chilies, and cumin seeds until smooth and pourable. What you get is a naturally protein-rich, plant-based crepe with a satisfying crunch at the edges and a tender, savory center. Scattered with fresh onion and cilantro before folding, each one is bright and aromatic straight off the griddle. The accompanying ginger chutney — blended coconut, green chili, and lemon juice, finished with a sizzling mustard seed and curry leaf tempering — adds a punchy, cooling contrast that makes the whole plate feel complete. This is the kind of recipe that rewards a little advance planning (just remember to soak the dal the night before) with a breakfast or snack that feels genuinely special. Serve them hot and fresh for the best texture, because these are absolutely at their 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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