Low Carb Rava Dosa
Discover a healthier twist on a beloved South Indian staple with this Low Carb Rava Dosa recipe, perfect for keto and low-carb enthusiasts! Made with almond flour and flaxseed meal instead of traditional semolina, this gluten-free dosa is packed with protein, fiber, and wholesome fats. The batter is infused with fragrant spices like cumin, asafoetida, and freshly chopped herbs including coriander and curry leaves, creating a symphony of flavors with every bite. Quick to prepare and crisped to perfection on a hot skillet, these dosas pair beautifully with coconut chutney or sambar for a satisfying, guilt-free breakfast or snack. Whether counting carbs or exploring new ways to enjoy dosas, this recipe is a must-try for its delicious simplicity and health-conscious twist.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Flaxseed meal
- 0.5 cup Yogurt
- 1.5 cups Water
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 teaspoon Asafoetida
- 2 tablespoons Coriander leaves, finely chopped
- 6 leaves Curry leaves, chopped
- 3 tablespoons Ghee or oil
Instructions
In a large mixing bowl, combine almond flour, flaxseed meal, and salt. Mix well to combine these dry ingredients.
Add yogurt and water to the dry ingredient mix. Stir continuously until you achieve a smooth, lump-free batter. The consistency should be fairly thin, similar to pancake batter.
Add the chopped green chilies, cumin seeds, asafoetida, coriander leaves, and curry leaves into the batter. Mix well to incorporate all the spices and herbs evenly.
Allow the batter to rest for about 10 minutes. This resting period helps the flours absorb water and thickens the batter slightly.
Heat a non-stick tava or skillet over medium-high heat. Once hot, spread a small amount of ghee or oil across the surface.
Pour a ladleful of batter into the center of the tava, immediately swirling the pan or using the back of the ladle to spread the batter into a thin, even circle. Note that rava dosa batter is thinner than regular dosa batter.
Drizzle a few drops of ghee or oil around the edges and cook till it's crispy and the edges begin to lift, approximately 3 minutes.
Flip the dosa using a flat spatula and cook the other side for another 2 minute until slightly golden.
Remove the dosa from the pan and repeat the process with the remaining batter, adding more ghee or oil as needed.
Serve hot with coconut chutney or sambar for a complete meal.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 14.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 645 mg | 50% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 903 mg | 19% | |
*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.
