Low Carb Masala Dosa
Satisfy your cravings for a classic South Indian favorite with this flavorful and guilt-free Low Carb Masala Dosa recipe! Perfect for keto and low-carb diets, the dosa batter is made with nutrient-packed cauliflower and ground flaxseed, creating a deliciously crispy and wholesome base. Filled with a spiced potato masala featuring aromatic curry leaves, earthy turmeric, creamy coconut milk, and zesty ginger, this dish is a vibrant explosion of textures and flavors. Ready in under an hour, this healthy, gluten-free twist on the traditional masala dosa is easy to prepare and perfect for breakfast, lunch, or dinner. Serve it hot with coconut chutney or sambar for a delightful, low-carb Indian experience!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 4 tablespoons Ground flaxseed
- 0.5 cup Water
- 0.5 teaspoon Salt
- 1 medium Onion
- 2 units Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 medium Potato
- 1 teaspoon Ginger
- 10 leaves Curry leaves
- 0.5 teaspoon Mustard seeds
- 1 tablespoon Split chana dal
- 0.25 cup Unsweetened coconut milk
- 3 tablespoons Olive oil
- 2 tablespoons Cilantro
Instructions
Begin by chopping the cauliflower into small florets and place them in a food processor. Process until they reach a fine, rice-like texture.
In a mixing bowl, combine the ground cauliflower with ground flaxseed, water, and salt. Mix well until it forms a batter-like consistency.
Let the batter rest for 10-15 minutes to allow the flaxseed to absorb the water and thicken the mixture.
While the batter rests, prepare the masala filling. Finely chop the onion, green chilies, and cilantro. Grate the ginger and dice the potato into small cubes.
In a pan over medium heat, add 1 tablespoon of olive oil. Once heated, add mustard seeds and let them splutter. Follow with chana dal and fry until golden brown.
Add chopped onion, green chilies, ginger, and curry leaves to the pan. Sauté until the onions turn translucent.
Add the diced potato, turmeric powder, and salt. Cook covered for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Stir in the garam masala and coconut milk, cook for another 3-4 minutes until well combined. Remove from heat and mix in the chopped cilantro.
Heat a non-stick skillet or dosa tawa over medium heat. Brush with a little olive oil.
Pour a ladleful of cauliflower batter onto the center of the skillet and spread in a circular motion to form a thin dosa.
Cook for 2-3 minutes until the bottom is golden brown. Flip and cook the other side for another minute.
Place a portion of the potato masala filling inside the dosa and fold in half.
Remove the dosa from the pan and serve hot. Repeat the process with the remaining batter and filling.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2029 mg | 43% | |
*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.
