Keto Rava Dosa
Indulge in a crispy, flavorful twist on a South Indian classic with this Keto Rava Dosa recipe! Perfectly suited for low-carb and keto lifestyles, this delightful dosa is made with almond flour, coconut flour, and psyllium husk, ensuring a light yet sturdy texture without traditional semolina. Infused with aromatic cumin, zesty ginger, and a hint of green chilies, each bite packs a burst of flavor, creating a gluten-free and keto-friendly version of your favorite dish. Ready in just 35 minutes, this quick and easy dosa recipe delivers a crispy, golden exterior with a soft, delicate center, ideal for pairing with coconut chutney or tangy sambar. Whether you’re looking for a nourishing breakfast or a light dinner option, this Keto Rava Dosa promises to satisfy your cravings with its wholesome ingredients and authentic taste.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk
- 2 cups Water
- 2 tablespoons Yogurt
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, finely chopped
- 2 units Green chilies, finely chopped
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, finely chopped
- 3 tablespoons Ghee or coconut oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and psyllium husk.
Gradually add water to the bowl while whisking continuously to form a thin batter. The batter should have a pouring consistency similar to pancake batter.
Stir in the yogurt, cumin seeds, chopped ginger, chopped green chilies, and salt into the batter.
Let the batter rest for about 10 minutes to allow the ingredients to combine and the psyllium husk to thicken the mixture slightly.
After resting, adjust the batter consistency with additional water if it has thickened too much. It should be pourable.
Heat a non-stick skillet or dosa tawa over medium heat and grease it lightly with ghee or coconut oil.
Once hot, pour a ladleful of batter onto the skillet in a circular motion, starting from the edges and moving towards the center. Since Rava Dosa is supposed to be thin, don't spread it with a spatula.
Drizzle some ghee or coconut oil around the edges and on top of the dosa.
Cook until the edges turn golden brown and the center appears cooked, about 2-3 minutes.
Use a spatula to gently lift the dosa from the edges and fold it. Remove from the skillet.
Repeat the process for the remaining batter, ensuring the pan is greased between dosas.
Garnish with freshly chopped coriander leaves and serve hot with chutney or sambar of your choice.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1990 mg | 86% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 8.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 375 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1171 mg | 25% | |
*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.
