Pecan Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes are made from whole green moong dal and a handful of pantry staples — no dairy, no eggs, and absolutely nothing that could cause concern for anyone avoiding tree nuts. The batter comes together in a blender after an overnight soak, with fresh ginger, green chilies, and cumin seeds doing the heavy lifting on flavor. Once it hits a hot, lightly oiled skillet, the batter spreads into a thin, golden round with irresistibly crisp edges and a satisfying chew at the center. Scattered onion and fresh cilantro on top add a little bite and brightness before you fold or roll it straight off the pan. The accompanying ginger chutney — blended coconut, fresh ginger, green chili, and lemon juice, finished with a quick mustard seed and curry leaf tempering — is punchy and aromatic in the best possible way. This is the kind of recipe that feels impressive but relies entirely on straightforward technique and clean, whole ingredients. Serve them hot the moment they come off the griddle and watch them disappear fast.
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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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