Whole30 Dosai (South Indian Savory Pancake)

Discover a nutritious and flavorful twist on a South Indian classic with this Whole30 Dosai recipe—a savory pancake that’s both gluten-free and grain-free. Made with a wholesome blend of cauliflower rice, almond flour, and coconut flour, these pancakes are infused with warm spices like turmeric and cumin for an irresistible touch of authenticity. This version of the dosai is light, crispy, and perfect for those following the Whole30 program or seeking a healthy, low-carb alternative. Quick to prepare, these dosai come together in under 35 minutes and pair beautifully with your favorite Whole30-compliant chutneys or dips. Satisfy your craving for bold South Indian flavors without breaking your dietary goals!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Cauliflower rice
• 1 cup Almond flour
• 1 tablespoon Coconut flour
• 1 tablespoon Tapioca flour
• 1.5 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Coconut oil

Directions

Step 1

In a large mixing bowl, combine the cauliflower rice, almond flour, coconut flour, tapioca flour, and salt. Stir well to incorporate all dry ingredients.

Step 2

Add the turmeric, cumin, and black pepper to the dry mixture and mix again to distribute the spices evenly throughout the mixture.

Step 3

Gradually pour 1 to 1.5 cups of water into the dry ingredients, mixing continuously to form a slightly thick batter. Adjust the water quantity based on the batter’s consistency; it should be spreadable but not too runny.

Step 4

Heat a flat non-stick skillet or a dosa tawa over medium heat.

Step 5

Lightly grease the surface with a small amount of coconut oil using a spatula or brush.

Step 6

Once the skillet is hot, pour half a cup of the batter onto the center of the skillet and use the back of a ladle to spread the batter outward in a circular motion, creating a thin round pancake.

Step 7

Cook the dosai on medium heat for approximately 3-4 minutes until the edges start to lift slightly and turn golden brown.

Step 8

Drizzle a little coconut oil around the edges of the dosai to ensure they become crisp.

Step 9

Using a flat spatula, gently flip the dosai and cook the other side for another 1-2 minutes until it's lightly browned.

Step 10

Transfer the cooked dosai to a serving plate. Repeat the process with the remaining batter.

Step 11

Serve hot with your favorite Whole30 compliant chutney or side dish.

Nutrition Facts

Serving size	(722.6g)

Amount per serving	% Daily Value*
Calories	931.1

Total Fat 77.5g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2457.0mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 9.4g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 296.6mg	0%
Iron 6.7mg	0%
Potassium 548.9mg	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: 70.1%

Protein: 11.1%

Carbs: 18.8%