Celery Free Vegan Pesarattu (Green Gram Dosa)
These crispy, protein-packed crepes from Andhra Pradesh are made entirely from whole green moong dal and a handful of pantry staples — no dairy, no eggs, and absolutely nothing that could sneak in unwanted allergens. The batter comes together with soaked green gram, a touch of raw rice for crispness, fresh ginger, and green chilies, then gets blended smooth and spread thin on a hot griddle until the edges turn golden and lacy. A scatter of chopped onion and fresh cilantro pressed into the surface adds a little sweetness and brightness to every bite. The accompanying ginger chutney is the real showstopper — blended coconut, zingy lemon juice, and fresh ginger get finished with a sizzling mustard seed and curry leaf tempering that makes the whole condiment come alive. Because every component is built from scratch using whole, recognizable ingredients, there's no guesswork about what's actually in your food. The overnight soak is the only real patience required, and the payoff — thin, crisp, deeply savory crepes that hold their own against anything you'd order at a restaurant — is absolutely worth it. Serve them hot straight off the pan for the best texture.
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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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