Honey Free Vegan Pesarattu (Green Gram Dosa)

Total time8 hr 45 min

Prep time15 min

Cook time30 min

Honey 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 eggs, no dairy, and absolutely nothing that could sneak in unwanted sweeteners. The batter comes together with soaked green gram, raw rice, fresh ginger, green chilies, and cumin, all blended into a smooth, pourable consistency that spreads beautifully across a hot skillet. A scatter of chopped onion and cilantro on top adds freshness and a little bite, while the edges turn golden and crisp in just a couple of minutes. The accompanying ginger chutney — blended with fresh coconut, lemon juice, and a quick mustard-seed tempering — is punchy, aromatic, and completely plant-based from start to finish. This is the kind of recipe that proves a short ingredient list can deliver serious depth of flavor. Whether you're new to South Indian cooking or already a dosa devotee, this one is worth clearing your morning for.

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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)
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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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