Updated: May 20
A Dosa is a rice pancake, originating from South India, somewhat similar to a crepe in appearance. It is generally made from a fermented batter with main ingredients being rice and black gram, ground together in a fine, smooth batter with a dash of salt.
Here's a low carb version that replaces the original ingredients with coconut milk, almond flour and cheese. An excellent choice if you're looking for a low carb breakfast but need a break from the eggs.
100g coconut meat (fresh)
1.5 tbsp fresh ginger
1 fresh green chili pepper
1 dried red chili pepper
2 tbsp coconut oil
5 curry leaves
¼ tsp cumin seeds
¼ tsp mustard seeds
salt to taste, water as needed.
Grind the coconut flesh, ginger, salt and fresh chilli in a food processor or a mortar and pestle. Add as much water as needed to ensure the mixture isn’t too dry and more wet like a chutney.
Heat the coconut oil in a pan along with the dried red chilli, mustard seeds, cumin seeds and curry leaves.
Once the oil is hot and the mustard seeds are popping add the ground chutney mixture to the hot pan and then turn off the stove.
Mix everything well and transfer into a bowl.
½ cup almond flour
50g mozzarella cheese, shredded
½ cup coconut milk
½ tsp ground cumin
½ tsp ground coriander seed
salt, to taste
In a bowl mix together all the ingredients.
Heat up and lightly oil a non-stick pan. It’s very important to use non-stick to keep the dosa in tact. It's fragile!
Pour in the batter and spread it around by moving the pan. You want to form a circular shape.
Cook on a low heat. The cheese will start to melt and crisp up.
Once it’s cooked all the way through and the dosa has turned nice and golden brown on one side fold it using the spatula.
Remove from the pan and serve with coconut chutney.
Recipe from DietDoctor.