Paleo Ghee Roast Dosa
Savor the irresistible flavors of South India with a healthy twist in this Paleo Ghee Roast Dosa recipe! Perfect for those following paleo diets, this gluten-free dosa swaps traditional ingredients for nutrient-rich almond flour, coconut flour, and tapioca flour, while coconut milk adds creaminess and subtle sweetness. Whisked eggs ensure the batter is light and pliable, creating a crispy yet delicate dosa that’s perfectly golden thanks to a generous splash of ghee. Ready in just 35 minutes, this paleo dosa is easy to prepare and ideal for breakfast, lunch, or as a snack. Garnished with vibrant cilantro and best enjoyed with a paleo-friendly chutney, it’s a satisfying, wholesome alternative to the classic ghee roast dosa recipe. Discover how to make this flavorful, diet-friendly dish today!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Tapioca flour
- 1 cup Coconut milk
- 0.5 cup Water
- 2 large Egg
- 0.5 teaspoon Salt
- 4 tablespoons Ghee
- 2 tablespoons Cilantro
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and tapioca flour. Stir well to mix the dry ingredients thoroughly.
In a separate bowl, whisk together the coconut milk, water, and eggs until combined well.
Slowly incorporate the wet mixture into the dry ingredients, stirring until a smooth, lump-free batter forms. The consistency should be similar to traditional pancake batter. If it's too thick, add additional water a tablespoon at a time.
Stir in the salt and mix until evenly distributed in the batter.
Place a non-stick skillet or griddle over medium heat and add a teaspoon of ghee, swirling to coat the surface evenly.
Once the ghee is hot, pour a ladleful of batter into the center of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
Cook for 2-3 minutes until the edges start lifting and the bottom turns golden brown. Add additional ghee around the edges for extra crispiness if desired.
Carefully flip the dosa and cook the other side for another 1-2 minutes.
Remove the dosa from the skillet and repeat the process with the remaining batter, adding more ghee to the skillet as necessary.
Serve hot, garnished with freshly chopped cilantro, and enjoy with your favorite paleo-friendly chutney or side.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 23.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 590 mg | 13% | |
*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.
