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.

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 with Coconut Chutney

Yum

Votes: 11 Rating: 4.36 You: Rate this recipe!

A delicious savoury Indian crepe made with a coconut chutney

• CourseBreakfast, Side Dish
• CuisineIndian

Servings	Prep Time
1 Serving	5 minutes

Cook Time

10 minutes

Servings Prep Time 1 Serving 5 minutes

Cook Time 10 minutes

Keto Dosa with Coconut Chutney Yum Votes: 11 Rating: 4.36 You: Rate this recipe! A delicious savoury Indian crepe made with a coconut chutney CourseBreakfast, Side Dish CuisineIndian Servings Prep Time 1 Serving 5 minutes Cook Time 10 minutes Servings Prep Time 1 Serving 5 minutes Cook Time 10 minutes

Ingredients

For the Dosa

• 18 grams Almond Flour I use this one
• 15 grams Shredded Mozzarella
• 30 ml Coconut Milk
• Salt to Taste
• a pinch Cumin Powder
• a pinch Hing or Asafoetida optional

For the Coconut Chutney

• 100 grams Coconut meat
• 10 grams Ginger
• 1 Green Chilly
• 1 Tbsp Coconut Oil
• 1 Tsp Curry Leaves Chopped
• 1/2 Tsp Mustard Seeds
• 1 Dried Red Chilly
• Salt to Taste
• a pinch Hing or Asafoetida optional

Servings: Serving

Units:MetricUS Imperial

Instructions

For the Dosa

1. Mix all ingredients together and form the batter
2. Pour the batter in a lightly oiled, non stick, frying pan and spread
3. 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
4. Fold over and serve with the coconut chutney

For the Chutney

1. Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney
2. Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing.
3. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well
4. Eat with keto dosa.