Paleo Wheat Dosa
Discover a delightful twist on a classic Indian favorite with this Paleo Wheat Dosa recipe, a gluten-free and grain-free alternative perfect for healthy eating enthusiasts. Made with nutrient-rich cassava, almond, and coconut flours, along with arrowroot powder for added elasticity, these dosas boast a light, crispy texture and authentic flavor. A dash of apple cider vinegar mimics the tangy essence of traditional fermentation, while coconut oil imparts a subtle richness when cooked to golden perfection. Easy to prepare in just 30 minutes, this dosa batter creates tender, thin crepes ideal for pairing with Paleo-friendly chutneys, hearty vegetable stews, or savory side dishes. Packed with wholesome ingredients, this Paleo Wheat Dosa is an excellent option for anyone following a Paleo lifestyle or seeking a satisfying gluten-free meal.
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Recipe Information
Ingredients
- 1 cup Cassava flour
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Arrowroot powder
- 0.5 teaspoon Salt
- 2 cups Water
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Coconut oil (for cooking)
Instructions
In a large mixing bowl, combine cassava flour, almond flour, coconut flour, arrowroot powder, and salt. Mix thoroughly to ensure even distribution.
Gradually add water to the dry ingredients, stirring continuously to form a thin, lump-free batter. The consistency should be similar to a pancake or crepe batter.
Add apple cider vinegar to the batter and mix well. This will help give the dosa a light ferment-like flavor.
Let the batter rest for 5-10 minutes to hydrate the flours fully.
Heat a non-stick or well-seasoned cast-iron skillet over medium heat. Once hot, brush the surface lightly with coconut oil.
Pour a ladleful (approximately 1/4 cup) of the batter onto the center of the skillet. Using the back of the ladle, quickly spread the batter in a circular motion to form a thin, even layer.
Cook for 2-3 minutes, or until the edges of the dosa begin to lift and the surface appears dry. Drizzle a few drops of coconut oil around the edges for added crispiness.
Carefully flip the dosa using a spatula and cook for another 1-2 minutes on the other side, until lightly golden.
Repeat with the remaining batter, greasing the skillet with a small amount of coconut oil as needed between dosas.
Serve hot with Paleo-friendly chutneys, vegetable stews, or your favorite side dishes.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 9.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 426 mg | 9% | |
*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.
