Keto Dosa with Chutney
A crisp and delicious roll of dosa made with almond flour, coconut milk, and mozzarella so you never have to break your diet resolution to get your dosa fix. Low on carbohydrates but big on flavour, it can double as a taco or crepe with any filling.
Ingredients
- 100 grams coconut meat
- 10 grams ginger
- 1 green chilly
- 1 tbsp coconut oil
- 1 tsp curry leaves
- 1/2 tsp mustard seeds
- 1 dried red chilli
- Salt to taste
- A pinch of hing or asafoetida
Method
- 1
Take your prepared batter, add all the required ingredients, and mix until smooth and runny.
- 2
Pour the batter onto a lightly oiled, non-stick pan and spread. Cook on medium heat until the bottom browns and the sides lift a bit from the pan.
- 3
Fold over and serve with the coconut chutney.
- 4
For the chutney: blend the coconut, chilly, salt and ginger with some water to a coarse chutney. Heat coconut oil, add mustard seeds, dried red chilli, curry leaves and hing; once the mustard pops, pour the tempering over the chutney and mix.
