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Keto-Dosa Recipe

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Adjust Servings:
For Dosa Batter
18 g almond flour
30 ml coconut milk
15 g shredded mozzarella
¼ tsp cumin powder
pinch of asafoetida
For Chutney
100 g coconut meat
1 dried chilly
10 g ginger
1 tbsp coconut oil
1 green chili
8 curry leaves
½ tsp mustard seeds
pinch of asafoetida
salt to taste

Nutritional information

828.74 g
690.55 g
66.06 g
34225 mg

Keto-Dosa Recipe

  • Veg
  • 20 mins
  • Serves 2
  • Easy


  • For Dosa Batter

  • For Chutney


Ketogenic diet has seen a great amount of hype and popularity over the past few years. Even quite a lot of celebrities would swear to its success. The diet is something which does not include you having to go to the gym to burn out calories and fat, but the diet itself will take care of that. The ketogenic diet is all about having a low-carb and high-diet food, which burns out all the fat in your food because of the absence of carbs in your diet. So basically your body that used to burn carbs before will now burn fat as its primary fuel. Such is its popularity that a lot of restaurants have started serving keto-friendly recipes as a high priority. So why not start your keto diet with breakfast and what can be better than a keto-friendly dosa?

Health Benefits:

  • The list of health benefits of coconut is simply endless. Coconut is one of those natural ingredients which is perfect whatever it is used for, be it skin, the beauty of health. Coconut contains a high amount of dietary fiber, which is great for controlling diabetes. Coconut boosts immunity which can help you fight against bronchitis, throat infections, urinary tract infections, etc.
  • Almond flour is extremely low in carbs and has a high amount of nutrients. Almond flour is gluten-free, which is what makes it better than other flours. It can also reduce blood sugar.
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How to make Keto Dosa Recipe

  • To make the dosa batter, combine all the ingredients and mix well. Pour the batter on a non-stick, oiled pan and spread to make a dosa. Turn the heat to medium, and after one side of the dosa turns brown, the sides will begin to lift. Fold the dosa and place over a serving plate.
  • To make the coconut chutney, grind ginger, salt, chilly and coconut with some water. Heat oil in a pan and add mustard seeds, asafoetida, curry leaves and dried chili to it. After the mustard seeds start sputtering, pour the seasoning in the chutney, and serve it along with the dosa! Enjoy while it is hot!


  • The origin of dosa apparently is from Karnataka. It started being made in the streets of Udupi, Karnataka.
  • Dosa comes in a lot of variations like masala dosa, rava dosa, ghee roast dosa, onion dosa, neer dosa, etc. One cannot even begin counting the number of variations dosa comes in. There are even food stalls called ‘99’ dosas in Southern Indian states and they live up to their number.
  • Technically, the coconut is actually is a drupe and not a nut.
  • In World War II, coconut water was used as a substitute for blood plasmas in blood transfusions!
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