Lactose Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are built entirely from whole green moong dal and a handful of pantry staples — no dairy anywhere in sight, not even hiding in the batter. Soaking the dal overnight is the real secret, transforming humble green gram into a smooth, pourable batter that crisps up beautifully on a hot skillet without needing a drop of butter or ghee. The result is a golden, paper-thin crepe with a satisfying crunch at the edges and a tender center, scattered with fresh onion and cilantro for a little brightness in every bite. What makes this dish especially exciting is how naturally rich and complete it tastes — the cumin, green chili, and ginger baked right into the batter mean the flavor is deep before you even reach for the chutney. That ginger coconut chutney, finished with a sizzling mustard seed and curry leaf tempering, is genuinely worth making on its own — tangy, aromatic, and just spicy enough to keep things interesting. This is the kind of recipe that feels like a weekend project but rewards you with something that tastes like it came from a South Indian breakfast counter. Serve them straight off the pan while they're still crackling for the best possible experience.
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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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