Keto Dosa with Coconut Chutney
Yum
Votes:
54
Rating:
4.02
You:
Rate this recipe!
A delicious savoury Indian crepe made with a coconut chutney
Course
Breakfast
,
Side Dish
Cuisine
Indian
Keto Recipes
Keto Breakfast
,
Vegetarian Keto Recipes
Servings
Prep Time
1
Serving
5
minutes
Cook Time
10
minutes
Servings
Prep Time
1
Serving
5
minutes
Cook Time
10
minutes
Keto Dosa with Coconut Chutney
Yum
Votes:
54
Rating:
4.02
You:
Rate this recipe!
A delicious savoury Indian crepe made with a coconut chutney
Course
Breakfast
,
Side Dish
Cuisine
Indian
Keto Recipes
Keto Breakfast
,
Vegetarian Keto Recipes
Servings
Prep Time
1
Serving
5
minutes
Cook Time
10
minutes
Servings
Prep Time
1
Serving
5
minutes
Cook Time
10
minutes
Ingredients
For the Dosa
18
grams
Almond Flour
I use this one
15
grams
Shredded Mozzarella
30
ml
Coconut Milk
I recommend this one
Salt to Taste
a pinch
Cumin Powder
Try this one
a pinch
Hing or Asafoetida
Try this one
For the Coconut Chutney
100
grams
Coconut meat
10
grams
Ginger
1
Green Chilly
1
Tbsp
Coconut Oil
Try this one
1
Tsp
Curry Leaves
Order Online
1/2
Tsp
Mustard Seeds
Order Online
1
Dried Red Chilly
Order Online
Salt to Taste
a pinch
Hing or Asafoetida
optional
Servings:
Serving
Units:
Metric
US Imperial
Instructions
For the Dosa
Mix all ingredients together and form the batter
Pour the batter in a lightly oiled, non stick, frying pan and spread
Cook on a medium heat till the bottom starts to brown and the batter cooks all the way through, and the sides begin to lift a bit from the pan
Fold over and serve with the coconut chutney
For the Chutney
Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney
Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing.
Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well
Eat with keto dosa.
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