Emulsifier 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 additives, no stabilizers, no emulsifiers anywhere in sight. The batter comes together by simply soaking the dal and rice overnight, then blending them with fresh ginger, green chilies, and cumin seeds, so the ingredient list stays completely clean and straightforward. Scattered with fresh onion and cilantro before hitting the hot pan, each one cooks up with lacy, crackling edges and a satisfying chew at the center. The accompanying ginger chutney is just as pure — real coconut, fresh ginger, lemon juice, and a quick tempering of mustard seeds and curry leaves that fills the kitchen with an incredible aroma. For anyone navigating emulsifier-free eating, this kind of recipe is a genuine find because there is no need to scrutinize labels or swap out suspicious ingredients — everything here is whole and recognizable. Serve them straight off the griddle while they are still crisp, and don't skip the chutney.
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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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