Keto Dosa recipe is an Indian Style Crepe made with almond flour, coconut milk, and cheese. Best served as a breakfast recipe with keto coconut chutney as a side dish.
Dosa is a South Indian, fermented crepe made from rice and black lentils. Since the regular version of Dosa is prepared using rice lentil batter high in carbohydrates, regular dosa cannot be a part of the keto diet.
This Indian Style Keto Dosa recipe was inspired by headbangers kitchen (i just modified the measurements). After many tries, I was finally able to nail to make the perfect crispy almond flour dosa recipe. When you dip it with tempered coconut chutney and take a bite, you will not think it is your regular dosa.
Follow the same measurements and steps, try it out, and don't forget to use a good nonstick pan to make these dosas. Also, check 70+ Keto Indian Food Recipes from my blog.
Other Non-Keto Diet Dosa recipes from my blog are Paneer Uttapam, Palak Moong Dal Dosa, Spinach Coin Dosa.
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Almond Flour Keto Dosa Ingredients
Firstly gather all the ingredients to make keto dosa with almond flour.
- Almond flour: This is the main ingredient. I have used blanched almond flour that is easily available in Costco and any Indian grocery store.
- Cheese: You can use mozzarella, cheddar, or any cheese of your choice. cheese helps to bind the almond flour together.
- Coconut Milk: Adds rich flavor to the dosa. I used full-fat coconut milk in this recipe. You may also use heavy whipping cream, unsweetened almond milk, or sour cream.
- Spices: I used cumin (jeera) powder, and hing (asafoetida) (optional) for flavoring.
- Oil: use olive oil or coconut oil for cooking the dosa.
- Salt: to taste
How to Make Keto Dosa Recipe
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 dipping sauce or coconut chutney.
What to serve with Keto Dosa?
Serve Keto Almond Flour Dosa with keto coconut chutney. Coconut chutney is the perfect accompaniment for the dosa and can be prepared with a few ingredients and tempered with some spices.
Tips to make the Best Almond Flour Dosa
- Always use a nonstick pan to make this dosa else, it will not come out well and may stick to the pan.
Frequently Asked Questions
You can make almond flour dosa without coconut milk by replacing coconut milk with dairy cream, heavy whipping cream, sour cream, or greek yogurt instead.
Yes.
Cheese is what binds almond flour together. If you want to skip the cheese, then you can replace cheese with egg.
Blend ¼ cup of shredded coconut (fresh or frozen) with ½ cup of warm water. Strain the coconut milk in a strainer or nut milk bag. Transfer to a sealed container and refrigerate. You can save pulp for baked goods or add it to poriyal, smoothies, or coconut curries.
Almond flour is not the same as an almond meal. Almond flour is made from blanched almonds and finely ground, while the almond meal is not so finely milled and may contain almond skin.
Since almond flour can become rancid fast, it is best to store it in the fridge or freezer after opening the packet. It’s best stored in a cool, dark place in a well-sealed container. If frozen, measure how much you need and let it come to room temperature before using.
More Keto Breakfast Recipes
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Keto Dosa (Almond Flour Keto Dosa)
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup almond flour
- ½ cup shredded mozzarella
- ½ cup coconut milk thick
- salt to taste
- a pinch cumin (jeera) powder
- a pinch hing (asafetida)
- 1 tablespoon coconut oil for frying dosa
- 2 tablespoon warm water (optional)
Instructions
- 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.
Notes
Tips
- Always use a nonstick pan to make this dosa else dosa will not come out well and may stick to the pan.
Is there any substitute for Coconut Milk in Keto Dosa Recipe?
You can make almond flour dosa without coconut milk by replacing coconut milk with dairy cream, heavy whipping cream, sour cream, or greek yogurt instead. Can I replace Mozzarella Cheese with Cheddar? Yes. Any substitute for Mozzarella Cheese? Cheese is what binds almond flour together. If you want to skip the cheese, then you can replace cheese with egg. How to make Coconut Milk at home? Blend ¼ cup of shredded coconut (fresh or frozen) with ½ cup of warm water. Strain the coconut milk in a strainer or nut milk bag. Transfer to a sealed container and refrigerate. You can save pulp for baked goods or add to poriyal, smoothies, or coconut curries. Difference between Almond Flour and Almond Meal Almond flour is not the same as almond meal. Almond flour is made from blanched almonds and finely ground, while the almond meal is not so finely milled and may contain almond skin. How to Store Almond Flour correctly? Since almond flour can become rancid fast, it is best to store it in the fridge or freezer after opening the packet. It’s best stored in a cool, dark place in a well-sealed container. If frozen, measure how much you need and let it come to room temperature before using. Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.Nutrition
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Agnes says
The dosa came out perfectly... Thank you so much... Tried every other recipe and failed miserably. But this came out perfectly and tasted sooooo goooood!!!! Looking forward to try more of ur recipes.
bhavana says
Thank you anitha , i am so happy to hear that.
Check out my indian keto recipes collection https://www.indianveggiedelight.com/keto-indian-food-recipes/
shruti says
Came out perfect ..thanks for the recipe
bhavana says
Thank you
Monika Tyagi says
I loved the recipe. My only concern is the calories... one dosa cannot be 175 calories as almond flour itself has 175 calories per 1/4 cup. Then mozzarella and coconut milk too added.
bhavana says
Hi Monika, Glad you liked the recipe...I will check about the calories and get back.
Shivani Garg says
Can almond flour be replaced with Keto flour?
Bhavana Patil says
Hi Shivani, Personally I haven't tried making it with keto flour. But the same recipe should work. Let me know the results once you give it a try.
Hemakshi says
Hi Bhavna,
Loved this dosa recipe. came out perfect but i am making this for my daughter who can not chew properly yet but need to stop carbs due to health condition. Only thing it get ltl hard after cooling down. i used cheddar cheese instead mozzerella..will try tomorrow with mozzerella.
can i store batter in the fridge for next day as she doesnt eat that much. or can i store dosa for next day? you might be thinking i am asking too many questions but i tried lots of recipe and this one is easy n tasty so i am going to stick with it.
Thank you for posting. Indirectly its a big help.
Bhavana Patil says
Hi Hemakshi, Thank you so much for your feedback. Glad your liked it. I personally dint try storing the batter for the next day. But you can definitely store it and use it the next day. I do not recommend storing the cooked dosa. Yeah, this almond flour dosa is a bit on the crispier side. I would try adding more almond flour and see if it turns soft. Let me know if you give a try. I have more low carb recipes on my blog, do check it for more ideas for your daugter.
Darshana says
Omg! This recipe is so quick to whip up, simple and tastes heavenly!
Thank you for sharing.
Bhavana Patil says
Hi Darshana, I am so glad to hear you liked the recipe 🙂