Paraben 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 dairy, no eggs, and nothing processed hiding in the ingredient list. The batter comes together with fresh ginger, green chilies, and cumin, giving each dosa a bright, spiced flavor that's deeply satisfying without relying on anything artificial. Because every component is built from scratch — including the coconut-ginger chutney with its sizzling mustard seed and curry leaf tempering — you have complete control over what goes into the dish, which matters when you're avoiding synthetic preservatives and additives that sneak into store-bought condiments and packaged batters. The topping of finely chopped onion and fresh cilantro adds a little crunch and freshness right on the surface before the dosa hits the fold. Spreading the batter thin in that outward spiral is the move that gets you those lacy, crisp edges — don't rush it. Serve them straight off the pan while they're still hot and crackling, with that fragrant chutney spooned alongside for dipping.
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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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