Keto dosa

Keto dosa

Dosa is a fermented Indian crepe made with rice and lentils. It's served with a mild coconut chutney, and it’s one of the most popular breakfast meals in the country. This keto version replaces the original ingredients with coconut milk, almond flour and cheese.

Keto dosa

Dosa is a fermented Indian crepe made with rice and lentils. It's served with a mild coconut chutney, and it’s one of the most popular breakfast meals in the country. This keto version replaces the original ingredients with coconut milk, almond flour and cheese.
USMetric
2 servingservings

Ingredients

  • ½ cup 125 ml (60 g) almond flour
  • 1½ oz. 40 g mozzarella cheese, shredded
  • ½ cup 125 ml coconut milk
  • ½ tsp ½ tsp ground cumin
  • ½ tsp ½ tsp ground coriander seed
  • salt, to taste

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. In a bowl mix together all the ingredients.
  2. Heat up and lightly oil a non-stick skillet. It’s very important to use a non-stick skillet to prevent the dosa from sticking to the pan.
  3. Pour in the batter and spread it around by moving the pan. You want to form a circular shape.
  4. Cook the dosa on a low heat. The cheese will start to melt and crisp up.
  5. Once it’s cooked all the way through and the dosa has turned nice and golden brown on one side fold it using the spatula.
  6. Remove from the pan and serve with coconut chutney.

Tip!

You can serve the keto dosa with an irresistible low-carb coconut chutney!

Ingredients (for 4 servings):
3.5 oz coconut meat (fresh), 1.5 tbsp fresh ginger, 1 fresh green chili pepper, 1 dried red chili pepper, 2 tbsp coconut oil, 5 curry leaves, ¼ tsp cumin seeds, ¼ tsp mustard seeds, salt to taste, water as needed.

Preparation:
Grind the coconut flesh, ginger, salt and fresh chilli in a food processor or a mortar and pestle. Add as much water as needed to ensure the mixture isn’t too dry and more wet like a chutney.

Heat the coconut oil in a pan along with the dried red chilli, mustard seeds, cumin seeds and curry leaves.

Once the oil is hot and the mustard seeds are popping add the ground chutney mixture to the hot pan and then turn off the stove.

Mix everything well and transfer into a bowl.

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6 comments

  1. K. Carlssen
    What is a "curry leaf"? To the best of my knowledge, curry powder is a mixture of several spices, not just one plant product. If you could provide the genus and species of said leaf, it would help in locating it at an Asian market.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    What is a "curry leaf"? To the best of my knowledge, curry powder is a mixture of several spices, not just one plant product. If you could provide the genus and species of said leaf, it would help in locating it at an Asian market.

    You may find this article helpful!
    https://myheartbeets.com/difference-between-curry-leaves-curry-powder/

  3. David Young
    Curry leaves can be purchased in an Indian market. They are not curry powder rather they are leaves that you fry in oil.
  4. Emily
    So I tried to use coconut flour instead and it was wet but not a batter and it all fell apart, should I have added more coconut milk?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    So I tried to use coconut flour instead and it was wet but not a batter and it all fell apart, should I have added more coconut milk?

    Yes, coconut flour requires much more moisture than almond flour. The specifics can vary by recipe.

  6. Tamara
    This is soooooo good. I don't have a non stick pan, so I bake it at 400 for 20 mins, yuuuuuummmmm............

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