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.
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.
- 18 grams Almond Flour I use this one
- 15 grams Shredded Mozzarella
- 30 ml Coconut Milk I recommend this one
- Salt to Taste
- a pinch Cumin Powder Try this one
- a pinch Hing or Asafoetida Try this one
- 100 grams Coconut meat
- 10 grams Ginger
- 1 Green Chilly
- 1 Tbsp Coconut Oil Try this one
- 1 Tsp Curry Leaves Order Online
- 1/2 Tsp Mustard Seeds Order Online
- 1 Dried Red Chilly Order Online
- Salt to Taste
- a pinch Hing or Asafoetida optional
- 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
- 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.
63 Comments
Shilpi
November 30, 2017 at 8:57 pmIs there any substitute of coconut milk in dosa recipe?
Sahil Makhija
December 2, 2017 at 8:31 amYou can try using normal dairy cream instead, should work.
Shilpi
April 17, 2018 at 1:57 amDid u mean heavy whipping cream?
Suni
January 7, 2018 at 4:20 amHi 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!
Sahil Makhija
January 7, 2018 at 6:01 amThank you 🙂
ST
January 24, 2018 at 2:06 pmHi 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’!
Prats Jamison
January 26, 2018 at 5:09 pmI am following your channel to fulfill my desire food cravings. So far I have tried Upma ( with cauliflower rice), it was yum.
rt
January 28, 2018 at 5:08 amLove this recipe, have made it many times. thanks for sharing.
Liselle
February 3, 2018 at 11:17 amCan I use coconut flour instead of almond flour ?
Sahil Makhija
February 3, 2018 at 12:02 pmI’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.
Pria
February 11, 2018 at 6:36 amCan I replace the almond flour with blended oats? Just curious.
Sahil Makhija
February 11, 2018 at 6:39 amOats are not Keto so if you are not on keto you can try it, otherwise nope.
anuradha
February 17, 2018 at 2:56 amSahil, 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?
Ruby Peethambaran
February 27, 2018 at 12:35 pmI was having the WORST craving for Dosa today and this totally saved my diet… Thank you so much 🙏
Anjali
March 1, 2018 at 2:15 amI 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
Amy Vlietstra
March 2, 2018 at 4:04 pmThank 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.
Deepak MS
March 5, 2018 at 11:19 amAny other alternative for Almond Flour?? Almond Flour is pretty expensive…
Sahil Makhija
March 5, 2018 at 2:00 pmNot for this recipe. You can make your own almond flour at home. I have a recipe.
Mamta Chhabra
March 24, 2018 at 2:57 amI 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
Sahil Makhija
March 24, 2018 at 3:07 amYes 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.
Aswani R
March 29, 2018 at 6:36 pmCan I replace mozzarella with cheddar ?
Sahil Makhija
March 29, 2018 at 7:09 pmYes
Shweta
April 9, 2018 at 4:38 amHey 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?
Sahil Makhija
April 9, 2018 at 5:06 amWell 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.
Shawn
May 4, 2018 at 6:21 amI 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!
Sam
May 10, 2018 at 4:22 pmHeya, 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. 🙂
Deepti Unni
May 11, 2018 at 3:45 pmGlad to hear that! 🙂
FB
May 21, 2018 at 12:42 amMy 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
Sahil Makhija
May 29, 2018 at 12:23 pmNeed a really good non stick pan for this to work.
Kerry
May 30, 2018 at 9:44 pmI 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!
Sahil Makhija
June 1, 2018 at 3:55 amThank you so much. Also important to have a good non stick pan.
Aarya
June 7, 2018 at 5:19 pmHi! 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?
Sahil Makhija
June 8, 2018 at 3:21 pmthat will work as well no problem.
Aarya
June 8, 2018 at 5:39 pmI 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?
Anu
September 3, 2018 at 7:56 pmHi 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!
Ranjitha
June 9, 2018 at 5:09 pmCan I replace the mozzarella cheese with Parmesan cheese
Sahil Makhija
June 10, 2018 at 4:17 amYou can try it should work.
Sheba
June 12, 2018 at 5:44 pmLoved the dosa , can you please
make idli and dhokla next . Please please
Sandesh
June 21, 2018 at 8:19 amI used heavy whipping cream instead of coconut milk but couldn’t get the consistency right. Maybe I need to find coconut milk.
Sahil Makhija
June 22, 2018 at 10:27 amWhat went wrong?
Pye
September 1, 2018 at 4:06 amTry 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.
Kavita
June 26, 2018 at 4:43 pmhey would almond milk work instead of coconut? if using regular cream should it perhaps be watered down a bit?
Manisha
July 4, 2018 at 3:11 amHello 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!]
Kavita
June 27, 2018 at 6:57 pmthis 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
Manisha
July 4, 2018 at 3:34 amAlso, 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.
Tejinder
August 20, 2018 at 4:15 amHi Sahil,
Are Soya products (Soya chunks) a part of Keto diet?
Sahil Makhija
August 20, 2018 at 10:31 amYes you can use Soya chunks and eat in moderation.
Laxmi
August 21, 2018 at 6:23 amCan you show how to make coconut milk -I don’t want to use store bought one -too many carbs -I want to make dosa
Sahil Makhija
August 21, 2018 at 2:45 pmNo just use store bought one, get the brand Kara or Dabur, they are fine.
Nafisa
August 24, 2018 at 5:00 pmHey Sahil, thanks for this amazing recipe. Will be trying it soon.
Shreya Pandit
August 29, 2018 at 12:57 amThis was ahhhhhmaaaazing! Tried it today and will be a staple
Love from Boston!
Shreya
Swathi B
September 21, 2018 at 9:04 pmCan we store this batter instead of making a fresh mix each time? Any idea what it’s life will be if stored in fridge?
Sahil Makhija
September 22, 2018 at 5:38 amShould 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.
Sonia
September 30, 2018 at 2:45 amHey so I didn’t have coconut milk. Can I use regular milk?. Cuz I tried it and it didn’t come out crispy
Thanks
Sahil Makhija
September 30, 2018 at 3:25 amI 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.
abhi krish
October 1, 2018 at 3:26 amThank 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 🙂
Amit Kumar
December 15, 2018 at 6:48 amAah, that dosa looks perfect.. so very tempting and quite an interesting recipe. I will surely try out your method 🙂
Sahil Makhija
December 16, 2018 at 8:38 amThank you!
Kam Bola
December 17, 2018 at 4:12 amI’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.
Swathi saravanan
January 10, 2019 at 1:04 amHi sahil,
It’s me swathi can you please let me know whether I can use any other chutney with this awesome dosa please do let me know thanks in advance and I appreciate it 😃
Sahil Makhija
January 10, 2019 at 2:39 amhey 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.
Tig Gohil
February 7, 2019 at 2:33 pmGood 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!
Sahil Makhija
February 8, 2019 at 6:00 amHey 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 😛