Last updated on September 13, 2023
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.
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 flavours of this South Indian cuisine while keeping the carb count low. It’s a great 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 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.
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 received so many requests from my readers to share Keto recipe of dosa. It took me a while, but here it is finally.
Keto Dosa Recipe | Dosa in Keto
- Nonstick Pan
- Clean fabric.
- 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
- 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 really well till you get 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 from the both 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.
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 flavour 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! If you’re a non-vegetarian, try my Keto Kaleji Masala and Keto Sri Lankan Fish Curry with similar South Indian flavours. You can also follow me on Facebook and Instagram to learn more about my Ketogenic lifestyle.
My recommended Keto food that you can buy on Amazon.