Low Carb Masala Dosa

Satisfy your South Indian food cravings with a healthy twist by trying this Low Carb Masala Dosa! This recipe swaps the traditional rice and lentil batter for a nutrient-packed cauliflower and flaxseed base, creating a lighter, gluten-free dosa that's perfect for low-carb diets. The filling is a fragrant medley of perfectly spiced potatoes, onions, and green chilies, infused with the aromatic flavors of mustard seeds, curry leaves, and garam masala. Topped off with a touch of creamy coconut milk and fresh cilantro, it strikes the perfect balance of hearty and wholesome. Quick to prepare and full of vibrant spices, this guilt-free version of the classic masala dosa is a must-try for anyone looking to enjoy traditional Indian flavors in a healthier way. Perfect for breakfast, brunch, or even a light dinner!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cauliflower florets
• 4 tablespoons Ground flaxseed
• 0.5 cup Water
• 0.5 teaspoon Salt
• 1 medium Onion
• 2 units Green chilies
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 medium Potato
• 1 teaspoon Ginger
• 10 leaves Curry leaves
• 0.5 teaspoon Mustard seeds
• 1 tablespoon Split chana dal
• 0.25 cup Unsweetened coconut milk
• 3 tablespoons Olive oil
• 2 tablespoons Cilantro

Directions

Step 1

Begin by chopping the cauliflower into small florets and place them in a food processor. Process until they reach a fine, rice-like texture.

Step 2

In a mixing bowl, combine the ground cauliflower with ground flaxseed, water, and salt. Mix well until it forms a batter-like consistency.

Step 3

Let the batter rest for 10-15 minutes to allow the flaxseed to absorb the water and thicken the mixture.

Step 4

While the batter rests, prepare the masala filling. Finely chop the onion, green chilies, and cilantro. Grate the ginger and dice the potato into small cubes.

Step 5

In a pan over medium heat, add 1 tablespoon of olive oil. Once heated, add mustard seeds and let them splutter. Follow with chana dal and fry until golden brown.

Step 6

Add chopped onion, green chilies, ginger, and curry leaves to the pan. Sauté until the onions turn translucent.

Step 7

Add the diced potato, turmeric powder, and salt. Cook covered for 10-12 minutes, stirring occasionally, until the potatoes are tender.

Step 8

Stir in the garam masala and coconut milk, cook for another 3-4 minutes until well combined. Remove from heat and mix in the chopped cilantro.

Step 9

Heat a non-stick skillet or dosa tawa over medium heat. Brush with a little olive oil.

Step 10

Pour a ladleful of cauliflower batter onto the center of the skillet and spread in a circular motion to form a thin dosa.

Step 11

Cook for 2-3 minutes until the bottom is golden brown. Flip and cook the other side for another minute.

Step 12

Place a portion of the potato masala filling inside the dosa and fold in half.

Step 13

Remove the dosa from the pan and serve hot. Repeat the process with the remaining batter and filling.

Nutrition Facts

Serving size	(828.7g)

Amount per serving	% Daily Value*
Calories	928.9

Total Fat 63.6g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 4.5mg	0%
Sodium 1534.5mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 15.7g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 332.2mg	0%
Iron 6.5mg	0%
Potassium 2028.6mg	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: 59.5%

Protein: 7.6%

Carbs: 32.9%