Flaxseed dosa

The Dosa, or the Indian version of the crèpe, is a very versatile dish. Crisp or soft, stuffed or plain, rice, wheat, soya, ragi, or multigrain, large or coin size, green or pink (it’s a wonder what a little spinach puree or beetroot puree can do) – the dosa is a commonplace on breakfast tables all over India. And once again, we set out on a quest of how to innovate with this humble dish to give it a healthier twist. Presenting… the Keto/LCD friendly Flaxseed Dosa!

A small heads up about the health benefits of flaxseed. Flaxseeds are a super food that is growing in importance in today’s world due its immense benefits to health. These little brown seeds pack an earthly aroma and have a nutty flavor, especially when roasted. They are one of the best sources of the ‘good fats’ – the Omega 3 fatty acids and ALA, as well as being extremely rich in antioxidants. For a full list of all the health benefits of flaxseeds, view the YouTube video given here:


And how do you enjoy this super food in an easy-peasy, delicious way? Here’s the recipe you’ve been waiting for –

Flaxseed Dosa


  • Flaxseeds – 50 gms
  • Peanuts – 30 to 40 gms
  • Spices of your choice – spices used here are turmeric, red chilli powder, coriander powder, garam masala, 1 or 2 cloves, 4-5 black peppercorns and 1/2 tsp cumin seeds. You may use one or more of these spices, or any other flavoring that you prefer.
  • Vegetables of your choice – the vegetables used here are onion, green peas, and coriander leaves.
  • Cheese – as much as your macros allow. If you can indulge yourself a bit, load it up!
  • Oil/Butter/Ghee – as per your macros
  • Salt – as per taste



  1. On a pan, dry roast the flaxseeds and peanuts until fragrant.
  2. Grind them in a mixer with 2 cloves, 1/2 tsp cumin seeds, and 4-5 black peppercorns.
  3. To this mixture, add chopped vegetables and other spice powders (turmeric, red chilli powder, coriander powder, and garam masala – add according to your taste).
  4. Add salt and mix, and then rest the mixture for 10-15 minutes. This allows the water in the vegetables to come out and makes the mixture moist.
  5. Now add more water until desired consistency is reached. Ideally, the batter should be thick in order for it to hold.
  6. Using a non-stick pan or tawa (reduces oil requirements and prevents sticking), ladle out the batter/mixture and spread it as much as possible into a dosa. Use oil or butter or ghee (or even nothing at all) as per your macros.
  7. When the bottom looks crisp and done, gently give it a flip and cook the other side as well for a few minutes.
  8. Now flip back and fill up with cheese. You may also add more vegetables (cooked) or finely chopped onions, more coriander leaves, oregano, more chilli – the works! It is wonderfully customizable so feel free to add whatever you like to increase the ‘yum’ factor.
  9. Now sit back and enjoy!


Recipe courtesy – Abhishek Pandey

For more dosa innovations, check out these YouTube videos:

  1. Schezwan Dosa Recipe
  2. Bread Dosa
  3. Spinach Dosa
  4. Palak Pesarattu – No Fermentation Spinach Dosa
  5. Egg Dosa Breakfast