Making a low carb dosa is quite impossible unless you use almond flour/ coconut flour or eggs. When I joined a paleo recipe group, I saw that there were so many dosa posts but most of them had eggs in it. At that time I don’t eat eggs, so I was looking for alternatives. But very few had succeeded in an attempt to make egg free paneer dosa. Most of the seniors themselves said that paneer dosa without eggs is so tough to take out of the pan as a single piece and I heard that they just stopped trying. I started experimenting with the recipe and most of the time I ended up with scrambled paneer.
I used my regular fry pan and loved the outcome. The secret is in cooking it on very low flame and being really patient. That is what we lack most of the times. It takes 12 – 15 minutes to make a dosa but the final outcome is so soft and goes very well with chutneys. I served it along with a delicious garlic chutney and we had a great dinner that day. This is very crunchy so we needs to serve very immediately. It will becomes hard if we serve little late.
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How to make Low Carb Paneer Dosa with Step by Step :
1.In a mixer jar take paneer and run on low speed until it is soft and crumbled.
2.Grind to a smooth paste by adding water and salt.
3.Transfer to a bowl .
4.Heat a pan on the burner on low flame.
5.Take a ladle full of batter and pour into pan.
6.It will spread out once it gets heated.
7.Add ghee on the sides and wait for 5 minutes minimum before using a dosa turner.
8.See if the base has become crisp, else wait for a couple of minutes.
9.Now add grated cheese on top .
10.Once the cheese is melted , fold the dosa into middle and flip
11.The other side takes just two or three minutes to cook.
12.Remove on to a plate and serve hot with chutney.
13. Low Carb paneer dosa is ready to serve