Keto Cheese and Potato Dosa
Satisfy your cravings for a crispy South Indian dosa while staying true to your low-carb lifestyle with this Keto Cheese and "Potato" Dosa! Made with a clever blend of steamed cauliflower, almond flour, and grated mozzarella, this keto-friendly recipe captures the essence of traditional potato dosa without the carb overload. The batter comes together effortlessly with a touch of black pepper and eggs to give it structure, yielding a dosa that’s golden, crispy, and irresistibly cheesy. Cooked to perfection in ghee for extra flavor and garnished with fresh cilantro, this gluten-free and keto-approved dish makes an indulgent breakfast or snack. Perfectly adaptable to your macros and ready in under an hour, this cauliflower-based dosa is a must-try for anyone on a ketogenic diet looking to transform classic comfort food. Keywords: keto dosa, low-carb dosa, gluten-free dosa, cauliflower dosa, cheese dosa.
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Recipe Information
Ingredients
- 250 grams Cauliflower florets
- 100 grams Almond flour
- 100 grams Grated mozzarella cheese
- 3 large Eggs
- 75 ml Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Ghee or clarified butter
- 2 tablespoons Chopped cilantro (optional)
Instructions
Begin by preparing the cauliflower. Cut it into small florets and steam them for about 8-10 minutes until tender.
Transfer the steamed cauliflower into a food processor and pulse to form a coarse mash, resembling the texture of mashed potatoes. Ensure there are no large chunks left.
In a large mixing bowl, combine the mashed cauliflower, almond flour, grated mozzarella cheese, eggs, water, salt, and black pepper. Mix well to form a smooth batter.
Heat a non-stick skillet over medium heat and add a tablespoon of ghee.
Pour a ladleful of the batter onto the skillet, spreading it thin using the back of the ladle in a circular motion to form a dosa shape. The batter should be about 2-3 mm thick.
Cook for about 4-5 minutes on one side until the edges start to crisp and the center is firm enough to flip.
Carefully flip the dosa using a spatula and cook the other side for an additional 2-3 minutes until golden brown and crispy.
Transfer the cooked dosa to a plate and repeat the process with the remaining batter, adding more ghee as needed.
Sprinkle chopped cilantro over the dosas before serving, if desired. Enjoy your keto cheese and potato dosa warm!
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.5 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1078 mg | 83% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
