Paleo Wheat Dosa

Experience a wholesome twist on a South Indian classic with this Paleo Wheat Dosa, a gluten-free and grain-free alternative bursting with texture and flavor! Crafted with a nutrient-dense blend of cassava, almond, and coconut flours, this recipe captures the essence of traditional wheat dosa while catering to paleo and clean-eating diets. A touch of arrowroot powder ensures the perfect crispness, while apple cider vinegar lends a subtle, tangy taste reminiscent of fermented dosas. In just 30 minutes, you’ll have a stack of light, thin, and golden crepes ready to pair with your favorite Paleo-friendly chutneys or hearty vegetable stews. Perfect for breakfast, lunch, or dinner, this healthy dosa recipe is a must-try for anyone looking to enjoy a satisfying, allergen-friendly meal with an authentic South Indian flair.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Cassava flour
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Arrowroot powder
• 0.5 teaspoon Salt
• 2 cups Water
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Coconut oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine cassava flour, almond flour, coconut flour, arrowroot powder, and salt. Mix thoroughly to ensure even distribution.

Step 2

Gradually add water to the dry ingredients, stirring continuously to form a thin, lump-free batter. The consistency should be similar to a pancake or crepe batter.

Step 3

Add apple cider vinegar to the batter and mix well. This will help give the dosa a light ferment-like flavor.

Step 4

Let the batter rest for 5-10 minutes to hydrate the flours fully.

Step 5

Heat a non-stick or well-seasoned cast-iron skillet over medium heat. Once hot, brush the surface lightly with coconut oil.

Step 6

Pour a ladleful (approximately 1/4 cup) of the batter onto the center of the skillet. Using the back of the ladle, quickly spread the batter in a circular motion to form a thin, even layer.

Step 7

Cook for 2-3 minutes, or until the edges of the dosa begin to lift and the surface appears dry. Drizzle a few drops of coconut oil around the edges for added crispiness.

Step 8

Carefully flip the dosa using a spatula and cook for another 1-2 minutes on the other side, until lightly golden.

Step 9

Repeat with the remaining batter, greasing the skillet with a small amount of coconut oil as needed between dosas.

Step 10

Serve hot with Paleo-friendly chutneys, vegetable stews, or your favorite side dishes.

Nutrition Facts

Serving size	(762.1g)

Amount per serving	% Daily Value*
Calories	1310.3

Total Fat 78.2g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1227.7mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 9.2g
Protein 25.4g	0%

Vitamin D 0IU	0%
Calcium 283.7mg	0%
Iron 6.6mg	0%
Potassium 426.4mg	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: 51.6%

Protein: 7.5%

Carbs: 40.9%