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:
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.