Walnut Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes from Andhra Pradesh are made entirely from whole green moong dal and a handful of pantry staples — no dairy, no eggs, and absolutely nothing to second-guess if you're avoiding tree nuts. The batter comes together by soaking the dal and rice overnight, then blending them with fresh ginger, green chilies, and cumin into a smooth, pourable consistency that spreads beautifully across a hot skillet. Each one cooks up golden and crackling at the edges, scattered with fresh onion and cilantro for a little bite and brightness. The real showstopper is the coconut-ginger chutney alongside — blended smooth and finished with a sizzling tempering of mustard seeds, curry leaves, and dried red chili that makes the whole thing feel deeply alive. Because every component is built from whole, unprocessed ingredients you blend and cook yourself, there's no label-scanning or cross-contact worry to navigate. This is the kind of recipe that feels impressive enough for a weekend brunch but is genuinely straightforward once the dal has had its soak. Serve them hot and fresh off the pan — they don't wait well, and honestly, neither will anyone at the table.
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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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