Lupin 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 flour blends, no legume powders, nothing that raises flags for anyone avoiding lupin. The batter comes together in a blender after an overnight soak, so the prep is mostly hands-off, and the payoff is a beautifully thin, lacy dosa with real depth of flavor from fresh ginger, green chilies, and cumin. Scattered with chopped onion and cilantro before they hit the pan, each one crisps up at the edges while staying just tender in the center — the kind of texture that makes you want to eat them straight off the griddle. The ginger coconut chutney alongside is genuinely worth the extra five minutes: blended smooth and finished with a quick tempering of mustard seeds, curry leaves, and dried red chili, it's bright, a little fiery, and completely addictive. Because every component is built from whole, recognizable ingredients, you never have to second-guess what's in the batter or the sauce. This is the kind of recipe that feels impressive enough for a weekend brunch but is simple enough to become a weeknight regular once you've made it once.
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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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