Keto Dosa (Almond Flour) Recipe in 25 Minutes

However, I've come up with a creative idea.

I have used almond flour, coconut milk, and cheese to make a Keto-friendly dosa batter. My Keto dosa recipe retains the classic flavors of this South Indian cuisine while keeping the carb count low. It's a good option for a satisfying breakfast or a wholesome dinner when served with Keto Coconut Chutney and Keto Sambhar.

The most satisfying thing to do after a long, tiring week is whipping up some scrumptious comfort food. Cooking and relishing a wholesome and comforting meal on weekends is something I really enjoy. It's a perfect escape for me to beat Monday blues.

I'm glad that I have made a keto-friendly version of dosa, a popular South Indian dish. Traditional dosa batter typically contains high-carb ingredients like rice and lentils, making it unsuitable for a keto diet.

Is Dosa Keto-Friendly?

Since regular dosa uses high-carb ingredients like rice and lentil for the batter, it cannot be a part of the Keto Diet. By substituting high-carb ingredients with keto-compliant alternatives, I have made it possible to enjoy the crispy and savory goodness of dosa while staying true to your Keto lifestyle.

Ever since I shared my Keto Idli recipe on my blog, I have received so many requests from my readers to share a Keto recipe for dosa. It took me a while, but here it is finally.

Check out my Keto Dosa Recipe—https://www.ketoforindia.com/keto-dosa-recipe/

This is best served as a breakfast recipe or even as a wholesome dinner meal with my South Indian Keto Coconut Chutney and Keto Sambhar.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course Breakfast

Cuisine: Indian

Servings: 2 (1 Dosa/Serving)

Calories: 414 kcal

Equipment Bowl

Nonstick Pan

Spoon clean fabric.

Ingredients


½ cup almond flour

½ cup shredded mozzarella

½ cup Coconut milk thick

Salt to taste

A pinch of cumin seeds (jeera) powder

A pinch hing (asafetida)

1 tbsp Coconut oil for frying dosa

2 tbsp Warm water optional

Instructions


The first thing you need to do is to prepare the batter at least 20 to 30 minutes before you start making the dosa.

Start with mixing all the ingredients except coconut oil in a bowl.

Mix the ingredients thoroughly until you achieve an even and pouring consistency batter. You can add warm water to the batter if it is too thick.

Let the batter rest for at least 30 minutes. Feel free to adjust the batter's texture using warm water later also.

Now, take a nonstick dosa pan and grease it evenly with coconut oil.

Pour the batter onto the pan and spread it evenly in a circular shape.

Now, add some oil and cook the dosa on medium heat until it gets crispy and golden brown and the sides begin to lift a bit from the pan.

Fold over the dosa and cook evenly onboth sides.

Lastly, serve with coconut chutney and sambhar.

Before making the other dosa, reduce the heat to low and clean up the pan by sprinkling some water and then wiping it off with a clean fabric.

Notes

Nutrition Facts Per Serving

Calories: 414 kcal

Carbohydrates: 8 g

Protein: 13g

Fat: 39g

Dosa is considered an indigenous Indian superfood due to the probiotic qualities that come from its fermentation process. The soaked triad of rice, black gram, and a few fenugreek seeds (which impart a distinctive nutty flavor and bitter undertones) is ground with some water and then transferred to a vessel to ferment naturally for seven to eight hours. A few spoonfuls of salt are added after grinding to accelerate the fermentation process. The final fermented batter, owing to the action of lactic acid bacteria and yeasts, has increased levels of essential amino acids — BBC.

If you've tried my Crispy Keto Dosa Recipe, then don't forget to rate the recipe!