Simple, practical, and full of everyday flavour, Keto Dosa (Almond Flour Keto Dosa) is a vegetarian Indian, South Indian breakfast made with almond flour, shredded mozzarella, and coconut milk in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
