Paleo Cheese and Potato Dosa
Experience a delightful twist on the classic dosa with this Paleo Cheese and Potato Dosa, a grain-free, dairy-free marvel that’s both nutritious and indulgent. Crafted with a base of creamy sweet potatoes, cassava flour, and tapioca starch, this recipe creates a naturally gluten-free batter that cooks into beautifully crisp dosas. The filling features paleo-friendly cheese, such as cashew cheese, for a rich, melty center that pairs wonderfully with the earthy notes of turmeric and coconut milk in the batter. Perfectly balanced with a hint of nutritional yeast for a cheesy depth, this dish is an excellent gluten-free and paleo alternative to traditional Indian crepes. Serve it hot, garnished with fresh cilantro, for a satisfying meal that’s ready in under an hour and packed with wholesome flavors.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 0.5 cup cassava flour
- 0.25 cup tapioca starch
- 0.5 cup coconut milk
- 2 tablespoons nutritional yeast
- 0.5 teaspoon sea salt
- 0.25 teaspoon turmeric powder
- 2 tablespoons coconut oil
- 0.5 cup grated paleo-friendly cheese (such as cashew cheese)
- 2 tablespoons chopped fresh cilantro
- 0.5 cup water
Instructions
Peel and chop the sweet potatoes into small cubes.
Boil the sweet potatoes in a pot of water for about 12-15 minutes until they are fork-tender. Drain and let them cool for a few minutes.
In a blender or food processor, combine the cooked sweet potatoes, cassava flour, tapioca starch, coconut milk, nutritional yeast, sea salt, and turmeric powder.
Blend until smooth, gradually adding water to form a thick batter-like consistency.
Heat a non-stick pan or a cast-iron skillet over medium heat and add a teaspoon of coconut oil.
Pour a ladleful of batter onto the center of the pan and use the back of the ladle to spread it outwards in a circular motion to form a thin dosa.
Cook for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
Sprinkle a layer of grated paleo-friendly cheese over the dosa and fold it in half to melt the cheese.
Transfer the dosa to a plate and repeat with the remaining batter ensuring to add more coconut oil as needed.
Garnish with fresh cilantro before serving and enjoy your Paleo Cheese and Potato Dosa hot!
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 716 mg | 15% | |
*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.
