Pork 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 animal products, no hidden additives, just a batter that blends up beautifully after an overnight soak. The green chilies, fresh ginger, and cumin seeds work right into the batter itself, so every bite carries a gentle heat and earthy warmth before you even reach the toppings. A scatter of finely chopped onion and cilantro pressed onto the surface just before cooking adds freshness and a little texture that makes each one feel complete. The real showstopper is the ginger chutney alongside — blended coconut, bright lemon juice, and a sizzling tempering of mustard seeds, curry leaves, and dried red chili poured right over the top, turning a simple dip into something genuinely exciting. Since everything here is built from legumes, fresh aromatics, and plant-based oils, there is nothing to swap out or second-guess — it is naturally free of meat and animal fats from start to finish. Getting the batter to the right consistency is the one technique worth paying attention to; it should pour and spread in a thin spiral across a hot pan, cooking until the edges lift cleanly and the underside turns a deep, satisfying gold. Serve them straight off the griddle while they are still crisp at the edges — these do not wait well, and honestly, they never have to.
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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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