Oats Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes from Andhra Pradesh are made entirely from whole green moong dal and a touch of raw rice — no grains that could cause concern for anyone avoiding oats, and no compromises on flavor or texture. After a long soak, the dal blends into a smooth, pourable batter that crisps up beautifully on a hot skillet, developing golden edges and a satisfying chew at the center. Fresh ginger and green chilies go straight into the batter, so every bite carries a gentle heat that wakes up your palate before the chutney even enters the picture. That ginger coconut chutney is genuinely worth making — bright with lemon juice, cooled by coconut, and finished with a sizzling tempering of mustard seeds, curry leaves, and dried red chili that makes the whole kitchen smell incredible. A scatter of finely chopped onion and fresh cilantro on top adds crunch and color right as the pesarattu cooks, no extra steps required. This is the kind of recipe that feels impressive on the plate but is mostly just a matter of patience during the soak and confidence with the ladle. Serve them straight off the pan while the edges are still crackling — they don't wait well, and honestly, neither will you.
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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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