For my South Indian food lovers and fellow keto-ers, if you are close to your roots of eating dosa daily and eating riced dosa is making you gain weight. Here is an easy low carb option for you.
THE KETO PANEER STUFFED CRISPY DOSA
- Almond flour – 2 tablespoon
- Coconut oil or butter – 2 tablespoons
- Grated parmesan cheese – 1 small cube grated
- Coconut milk – 1 tablespoon
- Himalayan Pink Salt
- Cumin powder
- 50 g paneer
- Grated coconut for coconut chutney
- Ginger and dried chilly for coconut chutney
- Chopped onions, red pepper, turmeric & garam masala for paneer mixture
1. Preparing Coconut chutney:
Take about 3-4 pieces of fresh coconut. Add ginger and green chilly with some water to grind and make the coconut chutney mix. To add flavor, saute some mustard seeds, curry leaves, dried red chilly, salt & hing/asafetida in coconut oil. Mix the sauteed mixture with the coconut chutney.
2. Preparing Paneer mixture:
Heat some coconut oil or desi ghee in a pan. Add some chopped onions to it. Add red pepper, some garam masala and curry leaves for flavor. Let the onions turn red. Add mashed paneer to the mixture and let it cook for 2 minutes.
3. Preparing Dosa:
In a bowl mix 2 tablespoon almond flour, add 1 tablespoon grated parmesan cheese, add coconut milk 1 tablespoon to it. For taste add some salt to it and mix them all well to make a thin consistency.
Heat the flat pan and spread some oil onto it. Spread the dosa batter on the pan and let it cook for sometime. Once the dosa is ready serve it with paneer mixture and coconut chutney with it. The dosa tastes just the same as rice dosa. Try it out today! 🙂
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