Paleo Dosai (South Indian Savory Pancake)
Experience a wholesome twist on a South Indian classic with this Paleo Dosai, a savory pancake crafted to fit your grain-free lifestyle! Made with a nutrient-rich blend of almond flour, coconut flour, and tapioca starch, this recipe delivers the crispy, golden perfection of traditional dosai while staying gluten-free and Paleo-friendly. Infused with the warm earthiness of ground cumin, the zest of minced green chili, and the fresh aroma of chopped cilantro, each bite bursts with authentic flavors. Quick to prepare and naturally dairy-free when using coconut oil, these dosai pair effortlessly with coconut chutney or your favorite Paleo-friendly dip for a breakfast or snack that's both satisfying and nourishing. Perfect for paleo enthusiasts and Indian food lovers alike, this recipe brings the magic of South India right to your kitchen!
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Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Tapioca starch
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.5 cup Onion, finely chopped
- 1 small Green chili, minced
- 2 tablespoons Fresh cilantro, chopped
- 1.5 cups Water
- 2 tablespoons Ghee or Coconut oil
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, salt, and ground cumin. Mix well to ensure all dry ingredients are evenly distributed.
Step 2
Add the finely chopped onion, minced green chili, and chopped cilantro to the dry ingredients. Stir to combine.
Step 3
Slowly add water to the mixture, stirring continuously until a smooth batter forms. The batter should be slightly runny but hold together; adjust the water quantity if necessary.
Step 4
Heat a non-stick skillet or a cast-iron pan over medium-high heat and add a little ghee or coconut oil to grease the surface lightly.
Step 5
Once the pan is hot, pour a ladleful of batter into the center of the pan. Using the back of the ladle, spread the batter in a circular motion to form a thin pancake.
Step 6
Cook the dosai for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
Step 7
Flip the dosai carefully using a spatula and cook the other side for another 1-2 minutes until cooked and lightly crispy.
Step 8
Remove the cooked dosai from the pan and place it on a plate. Repeat the process with the remaining batter, adding more oil to the pan as needed.
Step 9
Serve the Paleo dosai hot with a side of coconut chutney or your favorite Paleo-friendly dipping sauce.
Nutrition Facts
| Serving size | (698.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1202.9 |
| Total Fat 81.0g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 84mg | 0% |
| Sodium 1230.6mg | 0% |
| Total Carbohydrate 106.5g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 13.2g | |
| Protein 28.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 283.4mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 407.8mg | 0% |
Source of Calories