Paleo Traditional Thosai
Discover the perfect blend of tradition and health with our Paleo Traditional Thosai recipe! Crafted with nutrient-dense cassava and almond flours, this grain-free and gluten-free version of the beloved South Indian crepe offers a light yet satisfyingly crispy texture. The batter, enriched with creamy coconut milk and a hint of apple cider vinegar for natural leavening, comes together in just minutes. Cooked to golden perfection in coconut oil, each thosai is versatile enough to pair with Paleo-friendly chutneys or enjoy as a standalone treat with optional toppings like sliced onions and fresh herbs. Ideal for breakfast, brunch, or a light dinner, this recipe is a wholesome twist on a classic delight, catering to Paleo and clean-eating enthusiasts alike!
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Ingredients
- 1 cup Cassava flour
- 0.5 cup Almond flour
- 1.25 cups Coconut milk (unsweetened)
- 0.75 cup Water
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Baking soda
- 1 tablespoon Coconut oil
- 0 Optional toppings (e.g., sliced onions, chopped green chilies, or fresh herbs)
Directions
Step 1
In a large mixing bowl, combine cassava flour, almond flour, sea salt, and baking soda. Stir well to ensure the dry ingredients are evenly distributed.
Step 2
Slowly add coconut milk, water, and apple cider vinegar to the dry ingredients. Whisk the batter until smooth and free of lumps. The consistency should be similar to pancake batter — slightly runny but not too thin. Add a little more water if needed.
Step 3
Let the batter rest for about 5 to 10 minutes. This allows the flours to hydrate and the baking soda to react with the vinegar for a light texture.
Step 4
Heat a nonstick skillet or a well-seasoned cast-iron pan over medium heat. Add a small amount of coconut oil and spread it evenly across the pan.
Step 5
When the pan is hot, pour a ladleful of batter onto the center of the pan. Use the back of the ladle to gently spread the batter in a circular motion to form a thin pancake.
Step 6
Cook the thosai on medium heat until the edges begin to lift and the bottom turns golden brown. This should take about 2 to 3 minutes.
Step 7
Flip the thosai carefully using a spatula and cook the other side for an additional 1 to 2 minutes. If you're adding toppings like onions or chilies, sprinkle them onto the uncooked side before flipping.
Step 8
Remove the cooked thosai from the pan and repeat with the remaining batter, adding more coconut oil to the pan as needed to prevent sticking.
Step 9
Serve the thosai warm with your favorite Paleo-friendly chutneys or side dishes. Enjoy!
Nutrition Facts
| Serving size | (696.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1508.0 |
| Total Fat 110.7g | 0% |
| Saturated Fat 76.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1545.9mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 15.9g | |
| Protein 18.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 206.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1148.2mg | 0% |
Source of Calories