Vegan Pesarattu (Green Gram Dosa)
These crispy, golden crepes are a beloved Andhra Pradesh breakfast tradition, and every single ingredient in them happens to be completely plant-based by nature — no substitutions required. Whole green moong dal is soaked overnight and blended with fresh ginger, green chilies, and cumin seeds into a smooth, pourable batter that crisps up beautifully on a hot griddle. The result is a thin, lacy crepe with a satisfying crunch at the edges and a tender center, scattered with fresh cilantro and finely chopped onion for a little bite and brightness. What really elevates the plate is the coconut-ginger chutney alongside — blended smooth, then finished with a quick tempering of mustard seeds, curry leaves, and dried red chili that crackles and blooms in hot oil before hitting the bowl. That tempering step takes less than a minute but adds a depth of flavor that makes the whole dish feel restaurant-worthy. This recipe makes four generous servings, so it's a solid choice for a weekend brunch when you want something impressive without a lot of fuss. Dip, fold, and eat immediately — pesarattu waits for no one.
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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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