📍 Where this dish comes from: Jaipur (the Pink City)
Discover the history of this region →
Discover the history of this region →
The South Indian dosa is one of the world’s great fermented foods — traditionally made from rice and lentils soaked and fermented for 8–12 hours. This instant version skips fermentation entirely but achieves an authentic crispy-lacy texture through the combination of almond and coconut flours. The world’s greatest crêpe, made crisp, golden, and lacy, gives off a gorgeous, nutty aroma as it sets into a delicate, crackle-at-the-touch wrapper perfectly made for chutney, sambar, and pure joy.
What You’ll Need
Servings: 3 servings
Calories: 205kcal
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 eggs
- 1 cup water
- 1/4 tsp cumin seeds
- 1/4 tsp black pepper
- Salt to taste
- Ghee for cooking
- Serve with: Coconut chutney and sambar (keto version)
Instructions
- Whisk all batter ingredients until smooth and lump-free.
- Rest 10 minutes.
- Heat a flat pan on high; brush with ghee.
- Pour batter and quickly spread into a thin circle.
- Cook until edges lift and surface looks dry, 2–3 minutes.
- Do not flip — cook only one side for authentic crispy texture.
- Roll into a cone or fold and serve immediately.
Nutrition
Serving: 1serving | Calories: 205kcal | Protein: 8g | Fat: 16g | Fiber: 4g
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Health Benefits
- The almond and coconut flour combination provides diverse fiber types that may support a broader range of gut bacteria.
- The thin preparation minimizes fat oxidation compared to deep-fried alternatives.
- Eggs provide choline, a nutrient particularly important for liver health on high-fat diets.