Keto Dosai (South Indian Savory Pancake)

Discover the perfect fusion of tradition and dietary mindfulness with Keto Dosai, a low-carb take on the beloved South Indian savory pancake. Made with almond flour, coconut flour, and psyllium husk, this gluten-free and keto-friendly recipe delivers the crisp edges and delightful flavor of authentic dosai without compromising your nutritional goals. Infused with aromatic spices like cumin and coriander, and optionally enhanced with a hint of green chili heat, these golden pancakes are rich in protein thanks to a batter of eggs and almond milk. A quick 15-minute prep time and the use of ghee or coconut oil for cooking ensure a wholesome, satisfying meal that’s ideal for breakfast, lunch, or dinner. Serve your Keto Dosai with a dollop of creamy coconut yogurt or a vibrant keto-friendly chutney for a vibrant, healthy twist on a South Indian classic.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 1/4 cup Coconut flour
• 2 tablespoons Psyllium husk
• 3 large Eggs
• 1 1/2 cups Unsweetened almond milk
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 2 tablespoons Chopped fresh coriander (cilantro)
• 1 small Green chili, finely chopped (optional)
• 2 tablespoons Ghee or coconut oil

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, psyllium husk, salt, baking powder, ground cumin, and ground coriander.

Step 2

In another bowl, beat the eggs thoroughly and then whisk in the unsweetened almond milk until smooth.

Step 3

Gradually pour the egg and almond milk mixture into the flour mixture, stirring continuously to prevent lumps. The batter should be of a pourable consistency. If it's too thick, add a little more almond milk.

Step 4

Stir in the chopped fresh coriander and optional green chili into the batter.

Step 5

Let the batter sit for about 5 minutes to allow the psyllium husk to absorb some moisture and thicken the mixture.

Step 6

Heat a non-stick skillet or griddle over medium heat and add a small amount of ghee or coconut oil to coat the pan.

Step 7

Once the pan is hot, pour a ladleful of batter onto the skillet and spread it out gently with the back of the ladle to form a thin, round pancake.

Step 8

Cook the dosai for about 2-3 minutes on one side, or until bubbles form on the surface and the edges start to lift up easily.

Step 9

Gently flip the dosai and cook the other side for an additional 1-2 minutes until golden brown.

Step 10

Repeat the process with the remaining batter, adding additional ghee or coconut oil as needed.

Step 11

Serve the dosai hot with keto-friendly chutney or a side of coconut yogurt.

Nutrition Facts

Serving size	(702.4g)

Amount per serving	% Daily Value*
Calories	1252.4

Total Fat 99.9g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 642mg	0%
Sodium 1877.5mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 31.6g	0%
Total Sugars 7.1g
Protein 47.9g	0%

Vitamin D 254.8IU	0%
Calcium 971.1mg	0%
Iron 10.8mg	0%
Potassium 686.7mg	0%

*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.

Source of Calories

Fat: 68.6%

Protein: 14.6%

Carbs: 16.8%