Brazil Nut 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 concern for anyone avoiding tree nuts. The batter comes together in a blender after an overnight soak, and the result is a thin, golden dosa with a satisfying crunch at the edges and a tender center that's packed with plant-based protein. Fresh ginger and green chilies blended right into the batter give every bite a bright, warming kick that store-bought snacks simply can't replicate. A scattered topping of chopped onion and cilantro adds freshness and a little texture before the whole thing folds up into something almost too pretty to eat. The real showstopper is the ginger coconut chutney alongside — blended smooth and finished with a quick tempering of mustard seeds, curry leaves, and dried red chili, it's fragrant, tangy, and just spicy enough to keep you dipping. This is South Indian street food at its most satisfying, and it comes together with nothing more exotic than a good blender and a hot pan.
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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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