Keto Dosa Recipe is an Indian Style Crepe made with almond flour, coconut milk and cheese.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian, South Indian
Ingredients
Measuring cup used 1 cup = 250 ml
- 1/2 cup almond flour
- 1/2 cup shredded mozzarella
- 1/2 cup coconut milk (thick)
- salt (to taste)
- 1 pinch cumin (jeera) powder
- 1 pinch hing (asafetida)
- 1 tablespoon coconut oil (for frying dosa)
- 2 tablespoons warm water ((optional))
Method
- In a large bowl, whisk together the almond flour, mozzarella cheese, coconut milk, cumin powder, asafoetida (optional), and salt, until you get a smooth and pouring consistency batter. Let the batter rest for at least 10-15 minutes. Adjust with warm water if the batter is too thick.
- Then grease a nonstick dosa pan with coconut oil. Pour the batter and spread it evenly in a circular shape.
- Drizzle some oil and cook on medium-low heat until red or golden and the sides begin to lift a bit from the pan.
- Lastly, fold over and serve with the keto coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.