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

Keto dosa
  • ½ cup (2 oz.) 120 ml (55 g) almond flour
  • ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese, shredded
  • ½ cup 120 ml coconut milk
  • ½ tsp ½ tsp ground cumin
  • ½ tsp ½ tsp ground coriander seed
  • salt, to taste
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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.

Serving suggestion

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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17 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.
    Reply: #17
  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............
  7. Andrea
    This wasn't included in the egg-free breakfasts and it should be! I am allergic to egg whites and would love there to be more options. Now I wonder if there are more recipes hiding around here that I can actually eat :) #feelinghopeful
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    This wasn't included in the egg-free breakfasts and it should be! I am allergic to egg whites and would love there to be more options. Now I wonder if there are more recipes hiding around here that I can actually eat :) #feelinghopeful

    Thank you for your suggestion, I have forwarded it on to the awesome Recipe Team!

  9. Kelli Walsh
    Is this coconut milk as in Thick/full fat from the can or the dairy milk substitute thin coconut milk like So Delicious/Silk?
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    Is this coconut milk as in Thick/full fat from the can or the dairy milk substitute thin coconut milk like So Delicious/Silk?

    This is using the canned coconut milk, but the thinner one may work as well.

  11. Seaviewjoy
    is it ok to use freshly shredded mozzarella? although it is hard to shred it like the one in the packets. Theres other stuff in the packets that id rather not use. just checking before i use up a lovely expensive ball of mozzarella ... cheers Jean
  12. Jay
    Your recipe doesn't work man. I followed it to the letter and it fell apart while cooking and it was completely destroyed. Very disappointed. Wont be cooking this recipe again.
  13. Azul
    Wow!! this recipe is amazing!! I love dosas but unfortunately is not part of keto and I was missing this dish!!
    Very easy to make and the taste is great!!!
    Reply: #14
  14. Kerry Merritt Team Diet Doctor

    Wow!! this recipe is amazing!! I love dosas but unfortunately is not part of keto and I was missing this dish!!
    Very easy to make and the taste is great!!!

    So glad you enjoyed it!

  15. Paris
    This recipe is amazing. So delicious. It does look really wet to begin with, so the trick as the recipe says is too cook it on low heat. I fold it half way when its cooked. Thank you for this recipe.
    Reply: #16
  16. Crystal Pullen Team Diet Doctor

    This recipe is amazing. So delicious. It does look really wet to begin with, so the trick as the recipe says is too cook it on low heat. I fold it half way when its cooked. Thank you for this recipe.

    Wonderful! Thank you for the tips!

  17. DEBORAH
    I have seen recommendations of a combo of lime zest and fresh basil leaves to be a reasonable next best substitute for curry leaves if you cannot get them.

    You might also be able to find frozen fresh coconut in your frozen fruit section of your grocer

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