Yeast Free Vegan Pesarattu (Green Gram Dosa)
These crispy, lacy crepes get their lift entirely from whole green moong dal and a handful of pantry staples — no leavening agents, no fermentation, nothing that raises a flag for anyone avoiding yeast. The batter is simply soaked dal and raw rice blended with fresh ginger, green chilies, and cumin, which means the ingredient list is clean, straightforward, and completely free of any hidden yeast-derived additives. Once you spread that batter thin across a hot skillet, it turns golden and crackling at the edges in just a couple of minutes, topped with fresh onion and cilantro for a little brightness and bite. The accompanying ginger chutney — blended coconut, fresh ginger, green chili, and lemon juice, finished with a quick mustard seed and curry leaf tempering — is punchy and aromatic in a way that makes you want to dip every single bite. This is the kind of dish that feels special enough for a weekend brunch but is genuinely simple once the dal has had its overnight soak. If you've been missing satisfying savory crepes or flatbreads because so many recipes sneak in yeast or rely on fermented batters, this one is a genuinely delicious answer.
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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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