Fructose Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made from whole green moong dal and a small handful of rice, soaked overnight and blended into a smooth, pourable batter — no fermentation required. The base is naturally plant-based and built entirely from ingredients that are low in free fructose, making it a genuinely satisfying option when so many savory snacks and restaurant dishes are off the table. Fresh ginger and green chilies go straight into the batter, so every bite carries a gentle heat and warmth without relying on any sauces or condiments that might hide problematic sweeteners. The topping of finely chopped onion and cilantro adds freshness and a little texture right on the surface of the dosa as it cooks. The accompanying ginger chutney — blended from coconut, fresh ginger, green chili, and a splash of lemon juice, then finished with a quick mustard seed and curry leaf tempering — is bright and aromatic without any fruit-based sweetness or honey. Getting the batter to the right consistency and spreading it in a confident spiral is the one technique worth practicing, but once you nail that first round, the rest come together fast. Serve them straight off the pan while the edges are still crisp for the best possible result.
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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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