Paleo Traditional Thosai
Elevate your breakfast or snack game with Paleo Traditional Thosai, a healthy twist on the classic South Indian dosa-inspired pancake. This recipe swaps out traditional rice flour for nutrient-rich cassava and almond flours, making it grain-free, gluten-free, and perfect for Paleo diets. The batter comes together effortlessly with creamy unsweetened coconut milk, a hint of apple cider vinegar for lightness, and a touch of sea salt for flavor. Cooked to golden perfection in fragrant coconut oil, these thosais are irresistibly crispy yet tender. Customize yours with optional toppings like fresh herbs, onions, or green chilies for added flair. Ready in just 30 minutes, this wholesome and satisfying dish pairs beautifully with Paleo-friendly chutneys or sides, ensuring a flavorful and guilt-free treat.
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Recipe Information
Ingredients
- 1 cup Cassava flour
- 0.5 cup Almond flour
- 1.25 cups Coconut milk (unsweetened)
- 0.75 cup Water
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Baking soda
- 1 tablespoon Coconut oil
- Optional toppings (e.g., sliced onions, chopped green chilies, or fresh herbs)
Instructions
In a large mixing bowl, combine cassava flour, almond flour, sea salt, and baking soda. Stir well to ensure the dry ingredients are evenly distributed.
Slowly add coconut milk, water, and apple cider vinegar to the dry ingredients. Whisk the batter until smooth and free of lumps. The consistency should be similar to pancake batter — slightly runny but not too thin. Add a little more water if needed.
Let the batter rest for about 5 to 10 minutes. This allows the flours to hydrate and the baking soda to react with the vinegar for a light texture.
Heat a nonstick skillet or a well-seasoned cast-iron pan over medium heat. Add a small amount of coconut oil and spread it evenly across the pan.
When the pan is hot, pour a ladleful of batter onto the center of the pan. Use the back of the ladle to gently spread the batter in a circular motion to form a thin pancake.
Cook the thosai on medium heat until the edges begin to lift and the bottom turns golden brown. This should take about 2 to 3 minutes.
Flip the thosai carefully using a spatula and cook the other side for an additional 1 to 2 minutes. If you're adding toppings like onions or chilies, sprinkle them onto the uncooked side before flipping.
Remove the cooked thosai from the pan and repeat with the remaining batter, adding more coconut oil to the pan as needed to prevent sticking.
Serve the thosai warm with your favorite Paleo-friendly chutneys or side dishes. Enjoy!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.9 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1148 mg | 24% | |
*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.
