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.
June 17 2019 recipe & photo by Sahil Makhija, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread, Breakfast
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
- 1 tsp 1 tsp coconut oil, for frying
- 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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Making low carb simple
Instructions
In a bowl mix together all the ingredients.
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.
Pour in the batter and spread it around by moving the pan. You want to form a thin circular shape.
Cook the dosa on a low heat. The cheese will start to melt and crisp up.
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.
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 Chutney (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 chili 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 chili, 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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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
22 comments
1
K. Carlssen
June 22 2019
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
Reply to comment #1 by K. Carlssen
Kristin Parker Team Diet Doctor
June 23 2019
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
June 24 2019
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
June 26 2019
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
Reply to comment #4 by Emily
Kristin Parker Team Diet Doctor
June 27 2019
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
June 28 2019
This is soooooo good. I don't have a non stick pan, so I bake it at 400 for 20 mins, yuuuuuummmmm............
7
Andrea
October 2 2019
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
Reply to comment #7 by Andrea
Kristin Parker Team Diet Doctor
October 2 2019
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
January 15 2020
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
Reply to comment #9 by Kelli Walsh
Kristin Parker Team Diet Doctor
January 16 2020
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
February 6 2020
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
- 1 comment removed
13
Azul
June 13 2020
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
Reply to comment #13 by Azul
Kerry Merritt Team Diet Doctor
June 14 2020
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
June 21 2020
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
Reply to comment #15 by Paris
Crystal Pullen Team Diet Doctor
June 22 2020
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
Reply to comment #3 by David Young
DEBORAH
December 11 2020
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
18
Lily
August 13 2021
Simply unbelievable! As a born Indian but a German citizen now for decades, I couldn't imagine eating a dosa made out of the above ingredients. It was a feast! So many childhood memories and nostalgia came rushing in. The 1st dosa (like all other pancakes) is a bit off, but once you get the hang of it, it's remarkably crisp and delicious. The key point is: low heat and patience in letting the cheese melt and cause tiny bubbles. Thank you for this.
Reply: #19
19
Reply to comment #18 by Lily
Kristin Parker Team Diet Doctor
August 13 2021
Simply unbelievable! As a born Indian but a German citizen now for decades, I couldn't imagine eating a dosa made out of the above ingredients. It was a feast! So many childhood memories and nostalgia came rushing in. The 1st dosa (like all other pancakes) is a bit off, but once you get the hang of it, it's remarkably crisp and delicious. The key point is: low heat and patience in letting the cheese melt and cause tiny bubbles. Thank you for this.
Thank you for your feedback, I am glad you enjoyed this recipe so much!
20
Cheng
February 12 2022
Made this and it turned out really amazing. Almost like the usual rice-dhal dosas. I didn't want to use almond flour due to its high Omega-6 content but read above that coconut flour needs more moisture. Can I use egg whites with 1oz coconut flour and if yes, how many for this recipe measure would you suggest?
Reply: #21
21
Reply to comment #20 by Cheng
Kerry Merritt Team Diet Doctor
February 14 2022
Made this and it turned out really amazing. Almost like the usual rice-dhal dosas. I didn't want to use almond flour due to its high Omega-6 content but read above that coconut flour needs more moisture. Can I use egg whites with 1oz coconut flour and if yes, how many for this recipe measure would you suggest?
Hi, Cheng! You can find information here regarding flour substitutions. https://www.dietdoctor.com/low-carb/recipes/baking
22
Lynette Devine
December 16 2022
Is the calorie information just the dosa or does it include a serving of the coconut chutney also? Please clarify. Thanks. ps. Is there a substitute for the curry leaves?
Reply: #23
23
Reply to comment #22 by Lynette Devine
Kerry Merritt Team Diet Doctor
December 16 2022
Is the calorie information just the dosa or does it include a serving of the coconut chutney also? Please clarify. Thanks. ps. Is there a substitute for the curry leaves?
Hi, Lynette! The nutritional information is only for the dosa, as the chutney is merely a suggestion.
We haven't tried a sub for the curry leaves, but you may be able to use bay leaves instead.
