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

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.