Keto Masala Dosa
Elevate your low-carb dining experience with this flavorful Keto Masala Dosa, a healthy twist on the classic South Indian favorite. Crafted with a nutrient-rich batter of almond flour, coconut flour, and psyllium husk, this dosa is both gluten-free and keto-friendly, offering a guilt-free way to enjoy traditional Indian cuisine. The filling features a spiced cauliflower mix infused with aromatic mustard seeds, cumin, ginger, and fresh herbs, delivering all the comforting flavors of masala dosa while keeping the carbs in check. Perfectly crisp and golden, each crepe is cooked to perfection and stuffed with the vibrant stuffing before being folded into an irresistible delight. Quick to prepare and packed with wholesome ingredients, this Keto Masala Dosa is ideal for anyone seeking a delicious, healthy meal option. Serve it with creamy yogurt or your favorite low-carb chutney for a complete dining experience.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
- 1.5 cups Water
- 2 cups Cauliflower (grated)
- 2 tablespoons Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 2 small Green chilies (finely chopped)
- 1 inch Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Coriander (finely chopped)
Instructions
In a large bowl, mix the almond flour, coconut flour, psyllium husk, xanthan gum, salt, and baking soda.
Gradually add water to the flour mixture, stirring continuously to form a smooth batter. Let it rest for 15 minutes to thicken.
Meanwhile, prepare the filling by heating 1 tablespoon of ghee in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle for a few seconds.
Add the chopped onion, green chilies, and grated ginger to the pan. Saute until the onion turns translucent.
Add the grated cauliflower, turmeric powder, and salt to the pan. Cook for about 5-7 minutes until the cauliflower is soft and dry.
Stir in the chopped coriander and mix well. Remove from heat and set aside.
Heat a non-stick skillet or dosa pan over medium heat. Grease lightly with ghee.
Pour a ladleful of the batter onto the skillet and spread it out in a circular motion to form a thin crepe.
Cook the dosa until the edges start to lift and it becomes golden brown, about 2-3 minutes.
Flip and cook the other side for 1 minute.
Place a portion of the cauliflower filling in the center of the dosa and fold it over.
Repeat the process with the remaining batter and filling.
Serve the Keto Masala Dosa hot with your choice of chutney or yogurt.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 19.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1632 mg | 35% | |
*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.
