BHA & BHT Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes get their gorgeous green color and earthy depth from whole green moong dal — a legume that does all the heavy lifting here, no fermentation required. Soaking the dal overnight with a little raw rice creates a batter that spreads into thin, golden rounds with satisfying crunch at the edges and a tender, spiced interior. Fresh ginger, green chilies, and cumin seeds go straight into the blender, so every bite carries a bright, aromatic heat that feels alive rather than flat. The ingredient list is entirely whole foods — no packaged mixes, no shelf-stable shortenings, no synthetic preservatives — which makes this a genuinely clean option for anyone avoiding artificial antioxidants like BHA and BHT that sneak into processed oils and convenience batters. The accompanying ginger chutney, finished with a quick mustard-seed tempering, is punchy and cooling all at once, and it comes together in the same blender you used for the batter. Scattered onion and fresh cilantro on top add a little sweetness and color right before the fold. This is the kind of recipe that looks impressive on the plate but rewards you for keeping things simple and real.
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!