Breastfeeding Friendly Vegan Pesarattu (Green Gram Dosa)
Whole green moong dal is a quiet nutritional powerhouse — packed with plant-based protein, folate, and iron — making these crispy South Indian crepes a genuinely smart choice when your body is working hard to nourish a new baby. The batter comes together with just a handful of pantry staples, and an overnight soak does most of the heavy lifting before you even turn on the stove. Fresh ginger and green chilies bring a lively, warming kick that makes every bite feel intentional rather than bland, and the scattered onion and cilantro on top add a little crunch and brightness. The blended ginger coconut chutney with its popped mustard seed and curry leaf tempering is the kind of condiment that makes you want to lick the bowl — tangy, fragrant, and deeply satisfying alongside the golden, lacy dosas. Because everything here is made from scratch with whole, recognizable ingredients, you're not guessing about what's in your meal, which matters when you're paying close attention to what you eat. These come together beautifully for a nourishing breakfast or a light dinner, and the batter can be made ahead so the actual cooking is fast and low-stress.
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!