Keto Dosa – Enjoy with your favorite filling or chutney

Keto Dosa – Enjoy with your favorite filling or chutney

The dosa is a South Indian favorite dish that is versatile and can be used in combination with many fillings or chutneys. This recipe is for six servings of dosa. If you want the recipe for a masala dosa with a cauliflower filling that resembles an aloo (potato) filling we were used to before exploring keto, click here.

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Keto Masala Dosa

Keto Masala Dosa

Keto Masala Dosa with Cauliflower Filling – Tastes like traditional potato filling
A keto version of a savory Indian crepe replacing the traditional aloo (potato) filling with cauliflower replicating the taste and texture of the potato filling.
Check out this recipe
Keto Masala Dosa


I experimented and created a batter using just three ingredients and it closely resembles the look, texture and taste of a traditional dosa. The batter is simple to make and requires mixing 1 cup of coconut milk, 3/4 cup mozzarella cheese and 3/4 cup almond flour and as a bonus does not need the fermentation process of a traditional dosa.

Cooking the Dosa

The batter is the easy part, however cooking it on the skillet is the tricky part of this keto dosa recipe. To make thinks easier you will need a non-stick skillet, silicone spatula to spread out batter and a thin spatula to flip over. The first thing to make sure is to let the non-stick skillet heat up on medium-low heat. Also for the first dosa lightly rub some olive oil (or oil of choice) on the skillet. For subsequent dosas, oil is not needed.

Place 2-3 spoons of the batter on the middle of the skillet. Use the silicone spatula to spread the batter out. The batter actually looks similar to when a traditional dosa is being cooked. Give it some time for the bottom to cook. You can tell when it is ready to flip when the edges turn to a brown color. Before flipping over, slide the thin spatula underneath and all around the dosa to loosen from the skillet. Then it is ready to flip over to cook the other side. The second side should be cooked for a short 20 seconds. Then flip back over. At this point add the cauliflower filling on top of dosa towards one side and fold it in half.

Method to cook Keto Dosa
Dosa cooked

Keto Dosa

A keto version of a savory Indian crepe prepared with only 3 ingredients mimicking the taste and texture of a traditional dosa
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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Breakfast
Cuisine: Indian
Keyword: dosa, keto, vegetarian
Servings: 6 Dosa
Calories: 201.9kcal
Net Carbs: 2.8g




  • Take the coconut milk, mozzarella cheese and almond flour and mix well into batter
  • For the first dosa brush 1 tsp of oil on the skillet
  • Heat on medium high and wait for the skillet to be hot
  • Take 4 tbsp of the batter and spread on skillet with silicone spatula
  • Make sure the first side is browned before flipping over. You should be able to slide a thin spatula underneath easily when ready.
    Dosa cooked
  • Cook other side for a short period so the dosa comes together
  • Add about 2 to 3 spoons of filling of choice and fold in half
  • Alternatively can just fold in half and enjoy with a coconut/almond/peanut chutney


Decrease the amount of onions if you want the bring the carbs down some more.
This recipe has 2.8 g net carbs (Total carbs 4.3 g – Fiber 1.5 g)


Calories: 201.9kcal | Carbohydrates: 4.3g | Protein: 6.8g | Fat: 18.8g | Saturated Fat: 9.6g | Cholesterol: 11.1mg | Sodium: 92.7mg | Potassium: 93.5mg | Fiber: 1.5g | Sugar: 0.6g | Vitamin A: 94.6IU | Vitamin C: 0.4mg | Calcium: 106.9mg | Iron: 1.8mg | Net Carbs: 2.8g
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Check out the following recipes as great accompaniments to the dosa.

Cauliflower Palya/Sabji – Taste and texture like Potato (aloo) palya/sabji
A keto version replacing the traditional aloo (potato) palya with cauliflower replicating the taste and texture of the aloo (potato) palya
Check out this recipe
Potato Filling

Did you enjoy this keto dosa recipe? Share your experience in the comments below.

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