Gelatin 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 animal products, no hidden additives, and absolutely nothing derived from collagen or bone. The batter comes together by soaking the dal and rice overnight, then blending them with fresh ginger, green chilies, and cumin into a smooth, pourable consistency that crisps up beautifully on a hot skillet. Each round gets scattered with chopped onion and fresh cilantro before it sets, giving you a savory, golden crepe with a little crunch and a lot of flavor in every bite. The accompanying ginger chutney — blended coconut, fresh ginger, green chili, and lemon juice, finished with a sizzling mustard seed and curry leaf tempering — is bright, aromatic, and completely plant-based from start to finish. This is the kind of recipe that feels impressive but relies entirely on straightforward technique and real ingredients you can actually verify. Serve them straight off the pan while they're still crackling at the edges, because pesarattu waits for no one.
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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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