Whole30 Cheese and Potato Dosa
Elevate your dosa game with this irresistible Whole30 Cheese and Potato Dosa recipe—a nutritious twist on the classic South Indian favorite! Made with gluten-free cassava flour, these thin and crispy crepes wrap around a creamy, dairy-free potato filling infused with a homemade cashew cheese sauce and fresh cilantro for a burst of flavor in every bite. Perfect for those following Whole30 or gluten-free diets, this recipe is both satisfying and wholesome, featuring ingredients like nutritional yeast for that cheesy flavor and coconut oil for a luxurious texture. Quick and easy to prepare, it's ideal for a comforting weeknight meal or an impressive addition to your brunch table. Don't forget to serve these dosas hot with extra cashew cheese sauce on the side for dipping—an indulgence you won’t believe is Whole30-compliant!
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Recipe Information
Ingredients
- 1.5 cups cassava flour
- 2 cups water
- 0.5 teaspoons sea salt
- 2 large potatoes
- 4 tablespoons coconut oil
- 1 cup raw cashews
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons black pepper
- 0.5 cup water for cashew sauce
- 2 tablespoons fresh cilantro
Instructions
Start by preparing the cashew cheese sauce. Soak the raw cashews in water for at least 4 hours, or overnight. Drain and rinse them well.
Combine the drained cashews, nutritional yeast, lemon juice, garlic powder, onion powder, black pepper, and 1/2 cup of water in a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Set the sauce aside.
Peel and cube the potatoes, then boil in salted water until tender, about 10-15 minutes. Drain and set aside.
In a large bowl, whisk together the cassava flour, 2 cups water, and sea salt to form a smooth batter. The consistency should be similar to pancake batter.
Heat a non-stick skillet over medium heat and add a little coconut oil to coat the surface.
Pour a small ladle of batter onto the skillet and spread it in a circular motion to form a thin crepe. Allow it to cook until the edges start to lift and the bottom is golden, about 2-3 minutes. Flip and cook the other side for another 2 minutes.
Remove the dosa from the skillet and repeat the process with the remaining batter, adding more oil as necessary to prevent sticking.
Once all dosas are cooked, gently mash the boiled potatoes and mix with half of the cashew cheese sauce.
Place a portion of the potato filling in the center of a dosa, sprinkle with fresh cilantro, and roll the dosa to encase the filling.
Serve the dosas hot with the remaining cashew cheese sauce on the side as a dip.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 21.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4626 mg | 98% | |
*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.
