Keto Traditional Thosai
Discover a guilt-free twist on the beloved South Indian classic with this Keto Traditional Thosai recipe, perfect for low-carb enthusiasts and those embracing a ketogenic lifestyle. Crafted using nutrient-dense almond flour, fiber-rich psyllium husk, and a touch of coconut flour, this thosai offers all the crispiness and flavor of its traditional counterpart without the carbs. The batter is easy to prepare and achieves the right consistency with unsweetened coconut milk and water, while it cooks to golden perfection on a lightly greased skillet. Enjoy this keto-friendly thosai as a delightfully wholesome alternative, pairing it with aromatic coconut chutney or a spicy low-carb sambar for an authentic yet health-conscious dining experience. Whether you're following a keto diet or simply seeking a gluten-free option, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Unsweetened coconut milk
- 0.5 cup Water
- 2 tablespoons Ghee or coconut oil (for greasing skillet)
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk, xanthan gum, and salt. Stir well to ensure the dry ingredients are evenly distributed.
Gradually add the unsweetened coconut milk to the dry mixture, stirring continuously to avoid lumps. Once incorporated, add water to thin out the batter to a slightly runny consistency, similar to traditional dosa batter.
Let the batter rest for 5 minutes. The psyllium husk will absorb some of the liquid, causing the batter to thicken slightly. If needed, add a few extra tablespoons of water to maintain the desired consistency.
Heat a non-stick skillet or dosa tawa over medium heat and lightly grease it with ghee or coconut oil.
Pour a ladleful of the batter onto the center of the skillet, and use the back of the ladle to spread it into a thin, even circle.
Cook the thosai on medium heat for about 2-3 minutes or until the edges crisp up and the underside turns golden brown.
Gently flip the thosai using a spatula and cook the other side for 1-2 minutes.
Remove the cooked thosai and place it on a plate. Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the keto thosai hot with your favorite low-carb chutneys, coconut chutney, or sambar.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 5.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 186 mg | 4% | |
*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.
