Gluten Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made entirely from whole green moong dal and a small amount of raw rice — both naturally free from gluten — so there's no flour substitution trickery required. The batter comes together in a blender after an overnight soak, and the result is a thin, golden crepe with a satisfying crunch at the edges and a tender center. Ginger, green chilies, and cumin seeds are blended right into the batter, meaning every bite carries a warm, aromatic heat before you even get to the toppings. A scatter of fresh onion and cilantro pressed onto the surface just before cooking adds brightness and a little texture that makes each one feel complete. The accompanying ginger chutney — blended coconut, fresh ginger, and lemon juice finished with a sizzling mustard seed and curry leaf tempering — is punchy and cooling at the same time, and it takes only minutes to pull together. This is the kind of recipe that proves gluten-free eating doesn't have to mean compromise; it just means leaning into ingredients that were doing the job beautifully long before anyone called them a substitute.
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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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