Chicken 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 eggs, no dairy, no meat of any kind. Soaking the dal overnight is the real secret here, transforming humble green gram into a silky, protein-rich batter that spreads beautifully across a hot skillet and crisps up at the edges like a dream. Fresh ginger and green chilies go straight into the batter, so every bite carries a gentle heat that builds as you eat. The scattered onion and cilantro on top add a little crunch and brightness right before the fold. What really elevates the whole plate is the coconut-ginger chutney — blended smooth, then finished with a quick tempering of mustard seeds, curry leaves, and dried red chili that crackles and perfumes the oil in seconds. It's the kind of meal that feels both deeply nourishing and genuinely exciting to put together, whether you're new to South Indian cooking or already a devoted fan of dosa-style dishes.
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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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