MSG 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 fermentation required, no mystery powders, and absolutely nothing processed hiding in the batter. The base is simply soaked green gram blended with fresh ginger, green chilies, cumin, and a little raw rice for that satisfying snap at the edges. Because every ingredient goes straight from your kitchen into the blender, you have complete control over what ends up on the plate — a real relief when you're trying to avoid flavor enhancers that sneak into packaged mixes and restaurant versions. The scattered onion and cilantro on top add freshness and a little bite, while the coconut-ginger chutney — finished with a quick mustard seed and curry leaf tempering — brings a bright, aromatic heat that makes the whole dish sing. Spreading the batter in a thin spiral across a hot pan is the key move here, giving you lacy, crisp edges and a tender center that holds together beautifully when folded. This is the kind of recipe that feels impressive but is genuinely straightforward once you've done it once, and the chutney alone is worth making on repeat.
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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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