Pescatarian Vegan Pesarattu (Green Gram Dosa)
These crispy, paper-thin crepes are made from whole green moong dal and a touch of raw rice, soaked overnight and blended into a silky batter that cooks up golden and lacy at the edges. The batter gets its heat and depth from fresh ginger, green chilies, and cumin seeds — no fermentation required, which means you can go from soaking to table without a multi-day commitment. Scattered with finely chopped onion and fresh cilantro before they hit the pan, each one is fragrant and satisfying in a way that feels both light and genuinely filling. The accompanying ginger chutney is the real secret weapon: blended coconut, fresh ginger, and lemon juice finished with a sizzling tempering of mustard seeds, curry leaves, and dried red chili poured right over the top. That tempering step takes less than a minute but transforms the chutney into something complex and aromatic that you'll want to eat with a spoon. This is a naturally plant-based dish that happens to fit seamlessly into a pescatarian lifestyle without any substitutions or workarounds — the ingredients do all the heavy lifting on their own. Serve them straight off the griddle while the edges are still crisp for the best possible bite.
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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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