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Keto Dosa

Oh crepe! Could this really be breakfast?

So my father-in-law is on keto and, after a month of only eating eggs for breakfast, he was done. He wasn’t feeling the love that Indian breakfasts bring – the idlis, the dosas, the upmas, the puttus, the uttapams, the pohas… – which he would have otherwise taken for granted. So my mother-in-law improvised, and made him a keto dosa. Now, if you haven’t eaten dosa, you need to try it at least once in your life. This crisp rice-and-lentil crepe is a staple of the south of the country, eaten with chutneys and curries, stuffed with potatoes (and loaded with cheese, if you’re me) – it’s spectacular. My MIL passed this recipe on to me and I absolutely couldn’t believe the result – a crisp, DELICIOUS crepe that tasted as good or even better than a regular dosa.

Coconut chutney is the perfect accompaniment for the dosa; it’s a few ingredients just ground together and then tempered with some spices. You can also stuff the dosa with your favourite vegetables to make a masala dosa or you can be experimental like I am sometimes and throw in some pulled pork or ham and cheese… just don’t tell my wife’s relatives this.


This perfectly doubles up as a keto taco as well

This dosa recipe works perfectly well as a taco, or wrap, in general, as it holds together pretty well.  So you can find plenty of ways to make use of it. Just remember to leave it on the pan till it’s completely cooked and starts to lift up at the edges. Try this crispy crepe once and you’ll find yourself making it every other day. It’s positively addictive.

Keto Dosa and coconut chutney


Nutrition Info for the Dosa (Per serving)

  • Calories: 174
  • Net Carbs: 2g
  • Carbs: 4g
  • Fat: 15g
  • Protein: 7g
  • Fiber: 2g

This recipe makes 1 serving . 1 serving = 1 dosa  Get this recipe on myfitnesspal.

Nutrition Info for the Chutney (Per serving)

  • Calories: 125
  • Net Carbs: 2g
  • Carbs: 4g
  • Fat: 12g
  • Protein: 1g
  • Fiber: 2g

This recipe makes 4 serving . Get this recipe on myfitnesspal.

Keto Dosa and coconut chutney

Keto Dosa with Coconut Chutney

A delicious savoury Indian crepe made with a coconut chutney
4.04 from 55 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Side Dish
Cuisine Indian
Servings 1 Serving


For the Dosa

For the Coconut Chutney


For the Dosa

  • Mix all ingredients together and form the batter
  • Pour the batter in a lightly oiled, non stick, frying pan and spread
  • Cook on a medium heat till the bottom starts to brown and the batter cooks all the way through, and the sides begin to lift a bit from the pan
  • Fold over and serve with the coconut chutney

For the Chutney

  • Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney
  • Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing.
  • Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well
  • Eat with keto dosa.
Tried this recipe?Let us know how it was!

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  1. Hi Sahil,
    I tried this recipe and as mentioned in your video it is delicious! Thanks for the awesome recipe. Looking forward for more of such recipes!

      1. I tried this recipe this morning. Came out superb. Was full after eating just one with chutney. Thank you. Wish i cd post the picture. It came out that well

  2. Hi Sahil,
    God(s) bless you for giving the quantities in grams and not in ounces,cups, etc…
    HK is our number one keto recipe source!
    Keep on cookin’!

  3. I am following your channel to fulfill my desire food cravings. So far I have tried Upma ( with cauliflower rice), it was yum.

    1. I’ve never tried it with that, I am not sure how it works but use 1/2 the amount of coconut flour to the amount of almond flour I used since coconut flour absorbs lots of moisture.

  4. Sahil, awesome channel, my goto place to easy keto recipes. loved the MFP recipe link but it just doesnt work. I tried it on the add, the phone web and the laptop. Any tips on how to import recipes into My fitness pal?

  5. I was inspired by the recipe, I din have almond flour or coconut milk so I just ground fresh coconut flakes and almonds together with little water.. But it was not crispy 🙁 . Will adding cheese to this mixture make it crispy?

    I love ur channel.. It has made my keto diet really interesting and adventurous

  6. Thank you so much for this amazing dosa recipe!
    I needed to put my tava to good use.
    Think I’ll try masala dosa with roasted turnips instead of potatoes.

  7. I don’t eat cheese , can I skip it or will make a difference ? Thanks for amazing recipes , I’m new to Keto … exploring a lot of good n new stuff

    1. Yes you will get almond mixed with coconut milk lumps. The cheese is what binds this together. So your only option is to replace egg with cheese.

      1. Hello. I replaced the mozzarella with emmenthal and everything sticks to the bottom of the pan despite having sprayed generously with cooking oil… what went wrong?

  8. Hey Salil, many thanks for coming up with amazing easy to cook recipes for vegetarian keto people

    I tried exactly the way you had mentioned but somehow consistency was too thick. So didn’t come up right. I had used normal milk instead of coconut milk will that be issue?

    1. Well if you ate like 2 dosas then no issue but milk is fairly high in carbs so we avoid it in general on Keto. If you are just low carbing then no issue.

  9. I made your dosa recipe tonight. I didn’t have any coconut milk so I used heavy whipping cream & used a little garlic powder for the seasoning. The possibilities with this are endless…It was so delicious. I’ll definitely be making this regularly. Thank you!

  10. Heya, Thank you for your amazing recipes. I was dreading breakfasts on keto because I am used to the Indian bfast, your coconut mug bread and now dosa has made it so much easier. 🙂

  11. My dosa tasted great but for some reason didn’t lift off the sides and stuck to pan. Any tips to avoid sticking. Maybe I’ll try lining with parchment paper

  12. I was so excited to see a dosa recipe! I didn’t have coconut milk so, as you suggested, I used heavy cream. The almond flour soaked up all of the cream (it became quite thick) so I added a bit more cream. It stuck to the pan and was a gloppy half burnt mess! But it was soooo delish! Yes, I ate it! Who doesn’t love burnt cheese? Sooooo good. Will try again with coconut milk!

    Love your recipes! Thanks for all of your efforts!

  13. Hi! This recipe looks yum! You are my go to guy for keto recipes to keep things interesting! You’re awesome! 😀
    I just have a question, I have normal processed cheese, the normal amul one, can I use that here or is the mozerella a must?

      1. I appreciate the quick reply! (:
        Um, I made this today but it was super crispy, yum nonetheless, but is there anything I can do to keep it kinda soft enough to eat it with the chutney? Like a normal dosa?

        1. Hi Aarya, this is probably a bit too late to help you but I discovered a way to get soft Rosa’s quite by accident. A couple of days ago I made a big batch of these dosas as I had a lot of mozzarella to finish up. I used coconut milk plus full fat natural Greek yoghurt for the batter and made the dosas the usual way. The two I ate at the time were crispy as before, and I stored the others stacked on a plate covered in tin foil in the fridge, planning to eat them through the week. Today when I took out a couple, they felt quite soft, and after 10-20 seconds in the microwave were soft like wraps, not crispy at all. I think I actually prefer them this way, so I’ll probably do this a lot!

  14. I used heavy whipping cream instead of coconut milk but couldn’t get the consistency right. Maybe I need to find coconut milk.

    1. Try almond milk or soy milk instead. I’m told they are good substitutes for coconut milk. I’m not surprised cream didn’t work, it has an uber high fat content that would change everything. It has about 50% more fat than coconut milk.

      However both soy and almond milk have only a FRACTION of the fat of coconut milk – about 3 to 4 g per cup vs 57 for coconut milk. That might cause other problems in this recipe, but its worth a try.

  15. hey would almond milk work instead of coconut? if using regular cream should it perhaps be watered down a bit?

    1. Hello Kavita, I made this recipe tonight for the first time and used (unsweetened) almond milk and it worked well! You may need to play around with the ingredients a bit to get the consistency you desire. I’m using a ‘cup’ as my point of reference and so the ounces give me something approximate to work with. Therefore, I tweaked it just a tad, but I might have done that even if I had used coconut milk. My mom enjoyed it! [P.S. THANK YOU SAHIL – GREATLY APPRECIATED!!!] [P.P.S. Kavita I just now saw your other reply below and looks like you came up with something that worked well for you – awesome!]

  16. this is a winner!!! best of the recipes ive tried thus far. i used some store bought shredded mozz which had thicker shreds and 2 tbsps of cream and it didn’t look as pretty or spread as well as yours , but tasted soo authentic! one dosai and a fried egg and this was the most satisfying bfast ive had on keto! so excited

  17. Also, to empathize with fellow dosa makers, my first one was a complete mess. When I tried to flip it, it was just mush and I ended up with tasty dosa chewy crisps. 🙂 That’s when I realized that I probably didn’t give it enough time to crisp on the first side. So then when making the 2nd dosa, I gave it plenty of time and resisted the urge to flip it. Sure, there’s this moment where you think you might burn it, but it doesn’t take too long and you’ll know it’s ready when it is easy to flip and your spatula easily goes underneath it…and when you do flip it, you’ll see a nice color brown. I definitely put oil on the cooking surface (even with non stick) and used a good amount of heat, including ensuring the surface was fairly hot before putting the batter on it. After pouring the batter and letting it spread, I found there were lots of ‘holes’. So I added another dollop of batter in the center and moved that around a bit (like you would with a regular dosa) – that seemed to help give it a chewier texture in the middle while still crisp along the edges.

  18. Can we store this batter instead of making a fresh mix each time? Any idea what it’s life will be if stored in fridge?

    1. Should be able to store it. I have never done it myself but try making enough for 2-3 days and see. I think it should easily last a week in the fridge.

    1. I mean what did you use then? If you tried my recipe but you changed it then obviously it won’t work the same way. Try my original recipe with coconut milk in a proper non stick pan, with the right cheese and it will come out properly.

  19. Thank you for this recipe! When I tried your proportions the mix became too thick, so I just added in some water to make it look like the consistency in your video and it made great soft flippable dosas. Just realised there were a bunch of queries about how to get it soft, so this might be an easy step.

    Went amazingly with a garlic tomato chutney. Your keto upma has been a lifesaver too. Looking forward to trying your keto naan next! Will try to take a picture before gobbling it up next time 🙂

  20. I’m going to make a little keto sambar to go with this keto dosa. Thank you Sahil. And thank you to your mom in law.

    1. hey you can make your regular coriander chutney and you can even make that tomato chutney but you just want to not have too much of it. They all work.

  21. Good afternoon HK masterji from England!

    I am new to Keto (just been doing for nearly 3 weeks now and have lost just over 1st (14lbs) and I wanted to try some Indian dishes as I do miss quite a bit following this diet. So I was in Heaven when I cam across your videos on YT! You are a demi-god! 🙂

    However, I have just this morning tried making your dosa – twice ; the first time the batter was so stodgy ( I had forgotten to stir the coconut milk in the tin so I just got the pulp and not the liquid!) so I added more coconut milk. The batter was so lumpy that it would not cook properly in the pan and after about 5 minutes of cooking I had to throw it away as it was still gloopy . The second time, I followed your recipe to a T, but the batter was still a bit gloppy and again wouldn’t cook properly. I left it to cook in the pan longer but then it just got stuck to the bottom and I had to scrape it all off an in to the bin! 🙁

    What am I doing wrong? I have used shredded mozzarella instead to grated, would that make a difference? I am getting so frustrated that I cannot cook bread things properly – I tried your microwave bread and it tasted like an omelette! I also tried making some tortillas, but they turned out like eggy pancakes and not at all like the pictures!

    Any help would be greatly appreciated.

    Keep up the good work brother!

    1. Hey Tig,
      For starters the dosa needs to be made on a good non stick pan so that it’s easy to remove. It’s basically the cheese melting and you are making a dosa out of cheese. The breads are quite eggy but that’s just how Keto bread and pancakes are. You can use herbs like rosemary to mask the smell of it. You can use vanilla extract and stevia in the pancakes to make it less eggy. Most of all get good eggs that don’t smell. For the dosa there is no issue or difference between shredded or grated mozzarella but maybe it’s the brand you are using. Finally cooking takes time, effort and practice and we will make many mistakes, errors before perfecting things. I myself have had many kitchen disasters but I make sure I eat the disasters 😛

  22. Tried it a second time after the first one turned into a scramble ! Did not have coconut milk but HAD to have it right now so I used heavy cream and used a different pan. I ve never made dosa in my life.
    This was so good !
    Thank you for sharing your recipes and tips. Many happiness and successes to you

  23. THIS RECIPE IS FABULOUS! This is one of the first recipes I tried that convinced me that I’d be able to sustain a Ketogenic lifestyle so thanks!! So quick and easy, this recipe is my go-to when I haven’t planned for a meal!

  24. I have been keto for about a year, never came across anything as crispy as this. When I was trying I wasn’t sure it would workout due to past soggy, soft or moist disastrous recipes, but this literally saved my diet! Thank you so much!

  25. Can we replace water with coconut milk ? I’m not a great fan of coconut. But still this recipe is interesting to start my keto diet.

  26. Hi, great recipe. But what’s the diff between net carbs and carbs macros. How are different? Please explain

    1. Hi Ankita. Total carbs are NET CARBS + FIBER. We don’t digest fiber so we don’t count it. So when you count carbs you only count the net carbs in your total. Hope that clears things up.

  27. Hai bro, Its a great receipe. Instead of shredded cheese can i used cheese sheets and grind the ingredients for batter?

  28. Hello Sahil,

    I really love that crispy look of your keto dosa. Can you make a suggestion as to what I can use in place of mozzarella cheese since I prefer a dairy free option..

    1. Very hard because it’s the cheese that makes it ‘crispy’ the other option is remove the cheese and make it using egg.

  29. Hey Sahil…
    Your recipes are simply osm and very easy to make. At the same time delicious too. Ever since me and my husband have started keto, I have been following your channel n recipes. Have tried so many like upma, poha, dosa, soups, chicken salad, etc. All were delicious. Keep posting. Thanks ?

  30. Mixed in a little extra coconut milk with the little dosa batter that remained, got another full sized dosa and it was even flakier and crispier.

  31. Sahil,
    I love your website and your recipes — but was inspired to write by this Keto Dosa recipe. As a Banglorean-in-London-on-Keto, this was ….heaven. Thanks so much. #mindblown

  32. This was amazing 😍 was really missing my dosa and chutney so much since I started keto. This recipe is such a great blessing! Made it this morning and loved it! I’m happy again!!

  33. I discovered this blog/channel on my manager’s recommendation.
    I absolutely loved this recipe. I didn’t have coconut cream at home so I used some unsweetened almond milk and it turned out to be amazing.

  34. This Dosa recipe is the bomb!! Love it! Its
    Skipped the coconut milk, used water instead & Amul Cheese (since my mozzarella went bad 🙁 ) Worked just great!
    Thanks for this – Its going to be a staple for me!

  35. I just started in Keto. I found this website from the headbangers kitchen introduced by expat friend who inspired me doing Keto. I felt so blessed seeing all the receipe and i felt like Keto is not that difficult to find or cook a food that we like after all.

    I tried the dosa but apparently it got stuck on my pan.i am not sure what i did wrongly but i will keep trying until i get it.

    1. In such a small amount it’s not a big deal on Keto but I’ve never tried with regular milk. Let me know if it works.

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