Peanut Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made entirely from whole green moong dal and a handful of pantry staples — no flour, no dairy, no eggs, and absolutely nothing to raise a peanut-free flag. Soaking the dal overnight is the real secret here, transforming humble green gram into a smooth, pourable batter that crisps up beautifully on a hot skillet without any fuss. A scatter of fresh onion and cilantro pressed into the surface just before cooking adds texture and brightness to every bite. The ginger chutney alongside is a revelation — blended coconut, green chili, and fresh ginger get a sizzling tempering of mustard seeds and curry leaves poured right over the top, making it punchy, aromatic, and completely irresistible. Because everything is made from scratch with whole, identifiable ingredients, you sidestep the cross-contact worries that come with packaged snacks or restaurant versions. This is the kind of dish that feels impressive enough for a weekend brunch but is genuinely straightforward once the batter is ready to go.
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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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