Xanthan Gum Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes get their structure entirely from whole green moong dal and a small handful of raw rice — no binders, no additives, nothing that needs a label check. The overnight soak is where the magic starts, softening the dal until it blends into a smooth, pourable batter that crisps up beautifully on a hot skillet without any help from stabilizers or thickeners. Fresh ginger, green chilies, and cumin seeds are blended right into the batter, so every bite carries a warm, aromatic heat that tastes deeply seasoned from the inside out. A scatter of chopped onion and cilantro on top adds a little freshness and crunch as the pesarattu cooks. The ginger coconut chutney alongside is genuinely worth the extra five minutes — blended smooth and finished with a quick tempering of mustard seeds, curry leaves, and dried red chili, it's bright, a little spicy, and just tangy enough from the lemon juice to cut through the richness of the crepe. This is the kind of recipe that rewards a little planning the night before with a breakfast or snack that feels both nourishing and exciting. Serve them straight off the pan while the edges are still crisp for the best possible experience.
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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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