Pistachio 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 dairy, no eggs, and absolutely nothing that could cause a reaction for anyone avoiding tree nuts. The batter comes together in a blender after an overnight soak, which naturally ferments and softens the lentils into something silky and spreadable. Once it hits a hot, lightly oiled skillet, the edges turn lacey and crisp while the center stays just tender enough to fold without cracking. A scatter of fresh onion and cilantro pressed into the surface adds a little bite and brightness to every mouthful. The real showstopper, though, is the ginger chutney — blended coconut, fresh ginger, green chili, and a squeeze of lemon, finished with a sizzling mustard seed and curry leaf tempering poured right over the top. It's punchy, aromatic, and cuts through the earthiness of the dal in the best possible way. This is the kind of recipe that feels impressive enough for a weekend brunch but is genuinely straightforward once you've got your batter 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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