High Fructose Corn Syrup 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 processed syrups, sweeteners, or packaged shortcuts anywhere in sight. The batter comes together by soaking the dal overnight and blending it with fresh ginger, green chilies, and cumin, so every bit of flavor is built from real, whole ingredients. Scattered with fresh onion and cilantro, then cooked until the edges lift and curl in the pan, each one has that satisfying crunch that makes you want to reach for another immediately. The accompanying ginger chutney is just as clean — fresh coconut, lemon juice, and a quick tempering of mustard seeds and curry leaves that fills the kitchen with an incredible aroma. For anyone navigating ingredient labels and constantly scanning for hidden corn-derived sweeteners in condiments and batters, this recipe is a genuine breath of fresh air. It's a beloved South Indian street food that just happens to be naturally free of anything processed, and it tastes like it was made with a lot more effort than it actually requires.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!