Carrageenan Free Vegan Pesarattu (Green Gram Dosa)
These crispy, golden crepes are made entirely from whole green moong dal and a handful of pantry staples — no dairy, no eggs, no additives, and absolutely nothing that would raise a flag for anyone avoiding carrageenan-containing thickeners or stabilizers that sneak into so many store-bought products. The batter comes together by soaking and blending the dal with fresh ginger, green chilies, and cumin, so the binding and body are completely natural — just the starch and protein of the legume doing their thing. Once spread thin on a hot skillet, the edges turn lacey and crisp while the center stays just tender enough to fold or roll without cracking. A scatter of fresh onion and cilantro pressed into the surface adds brightness and a little bite to every mouthful. The accompanying ginger chutney — blended coconut, fresh ginger, green chili, and lemon juice, finished with a sizzling mustard seed and curry leaf tempering — is punchy, aromatic, and completely free of the gums and emulsifiers that show up in jarred condiments. This is the kind of recipe that rewards a little overnight planning with a breakfast or snack that feels genuinely special, and it's naturally clean-label from start to finish without any substitutions required.
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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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