This is a super quick, done in 10 – 15 minutes from prep to finish, kinda recipe. Very much like a pancake, this is a paleo take on a South Indian dosa used for savoury dishes, and is just as good as a roti too
A traditional South Indian dosa is made from a rice and urad dhall batter so naturally, it would not feature on a Paleo menu. This is where this recipe comes in and oh my word … So yum! Although I grew up eating rotis, and not really being exposed to much South Indian food, as an adult I had a good friend and neighbour some years ago who introduced me some amazing recipes that I sure do miss now that I’m ‘grain free’. I was so excited to make these and finally have a replacement that’s quick and simple – and delicious.
There’s always the low carb cauliflower roti/wrap for moments when you have more time and want to make the extra effort. However, with this recipe, it really can be an afterthought and quickly whipped up. I must say though that because of the tapioca content, it is high in carbs so eating these would need to be limited, particularly for weight loss purposes. Don’t go eating these everyday (even though I know I want to!).
Recipe for Paleo Dosa/Roti/Wrap
Yield: 6 dosas (using a 6″ pan)
Prep time: 3 minutes
Cooking time: 1.5 – 2 minutes each
What you need
2 X-large eggs
3/4 cup coconut/almond milk
3 tblspns olive oil*
3/4 cup tapioca flour
3 level tblspns almond/coconut flour
1/4 tspn turmeric powder (optional)
Pinch of salt
What you need to do
1. Whisk together the wet ingredients using an electric mixer. Add dry ingredients slowly until a smooth batter is formed.
2. Heat a 6″ pan over medium heat.once hot, add a small amount of oil, and pour into the middle batter for one dosa. Swirl it around to cover the base of the pan.
3. Cook each side until lightly golden/browned. Remove from pan. Repeat until all the batter is finished. Done!
*You could use melted butter or ghee instead of olive oil if you’re not dairy free.
They’re soft, flexible, and make a great wrap. These are best served immediately but can be wrapped and refrigerated for 2-3 days.
Don’t forget to follow my blog and stay up to date by signing up via email, like the Living Spot Facebook page, on Twitter @LivingSpotBlog, or Instagram @Living_Spot_Blog.
Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks!