Chestnut 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, so the active cooking time is refreshingly quick and the results are genuinely impressive. Each pesarattu gets a scatter of fresh onion and cilantro pressed right into the surface before it crisps up in the pan, giving you that satisfying combination of crunch and bright, herby flavor in every bite. The ginger chutney alongside is the real secret weapon — blended coconut, fresh ginger, green chili, and a hit of lemon juice, finished with a sizzling mustard seed and curry leaf tempering that makes the whole thing smell incredible. This is the kind of recipe that feels special enough for a weekend brunch but is simple enough to pull off on a Tuesday morning once you've got the soaking routine down. Serve them hot straight from the pan, because like all great crepes, they're at their absolute best the moment they come off the griddle.
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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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