Low Carb Mysore Masala Dosa
Indulge in the irresistible flavors of South India with a health-conscious twist in this **Low Carb Mysore Masala Dosa** recipe. Perfect for those following a low-carb or keto lifestyle, this creative take on the classic Mysore Masala Dosa features a batter made with almond flour and cauliflower rice, delivering the crunch and pliability of traditional dosas without the carb overload. The filling is a fragrant, spiced potato masala infused with mustard seeds, curry leaves, green chilies, and fresh ginger, making it delightfully aromatic and wholesome. Ready in just an hour and paired perfectly with coconut chutney or tangy sambar, this protein- and fiber-packed dish brings the comforting essence of Indian cuisine to your table in a guilt-free way. Whether you're exploring low-carb meals or just love Indian flavors, this dosawill satisfy your cravings without compromising on taste or nutrition.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Water
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Frozen cauliflower rice
- 2 medium, peeled and mashed Boiled potatoes
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 1 inch piece, grated Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 tablespoons, chopped Fresh coriander
- 1 tablespoon Unsalted butter
Instructions
In a mixing bowl, combine almond flour, frozen cauliflower rice, and salt. Gradually add water to form a smooth, pourable batter. Set aside for at least 10 minutes to allow the mixture to thicken slightly.
For the masala filling, heat 1 tablespoon of olive oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Then, add curry leaves and chopped onions, and sauté until the onions are golden brown.
Add green chilies and ginger to the pan, followed by turmeric powder and red chili powder. Sauté for another minute.
Add the mashed potatoes to the pan, mix well with the spices, and cook for 3-4 minutes. Add salt to taste and fresh coriander. Stir well and keep the mixture aside.
Heat a non-stick pan or a dosa tawa over medium heat and lightly grease it with a few drops of olive oil.
Pour a ladleful of the batter onto the hot pan and spread it out in a circular motion to form a thin crepe. Drizzle a few drops of olive oil around the edges.
Cook until the bottom of the dosa is golden brown, about 2-3 minutes. Gently flip the dosa and cook for another minute on the other side.
Spread a tablespoon of the potato masala filling on one half of the dosa, fold it over, and remove it from the pan.
Repeat with the remaining batter and filling.
Serve the low-carb Mysore Masala Dosa hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2080 mg | 44% | |
*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.
