Hazelnut 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 dairy, no eggs, and absolutely nothing that could pose a problem for anyone avoiding tree nuts. The batter comes together in a blender after an overnight soak, so the prep is mostly hands-off, and the payoff is a beautifully golden, protein-packed crepe with a satisfying chew at the center and crisp, lacy edges. Fresh ginger and green chilies blended right into the batter give every bite a gentle heat that feels bright and alive rather than overwhelming. Scattered onion and cilantro on top add a little crunch and color before the whole thing folds into a neat, portable package. The accompanying ginger coconut chutney — tempered with mustard seeds, curry leaves, and a dried red chili — is punchy, fragrant, and genuinely worth making even if you have leftovers to dip into it later. Because every ingredient here is whole and unprocessed, there's no label-reading anxiety or worry about shared-facility contamination from nut-heavy products. This is the kind of recipe that feels special enough for a weekend brunch but is simple enough to pull off on a weekday morning once you've got the soaking routine down.
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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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