Keto-Friendly Dosa with Coconut Chutney: A Delicious and Nutritious Meal Option

Tailoring traditional dishes like dosa to fit a specific dietary plan can be a challenge, but with the right adjustments, you can enjoy flavorful and nutritious meals. In this guide, we’ll walk you through how to make a delicious keto-friendly dosa paired with a coconut chutney. Both the dosa and the chutney are packed with healthy fats and low in carbs, making them perfect for those following a ketogenic diet.

Nutritional Information

Dosa:

Calories: 174 Net Carbs: 2g Carbs: 4g Fat: 15g Protein: 7g Fiber: 2g

Coconut Chutney:

Calories: 125 Net Carbs: 2g Carbs: 4g Fat: 12g Protein: 1g Fiber: 2g

These nutritional components make this meal a great choice for those on a low-carb, higher-fat dietary regimen.

Ingredients

For the Dosa Batter: 1 cup soaked and drained black grams (urad dal) 2 cups water A pinch of salt 3-4 grams turmeric powder (haldi) Pinch of asafoetida (hing) Oil for cooking For the Coconut Chutney: 1 ripe coconut 3-4 green chilies 2 tablespoons grated ginger 1-2 teaspoons salt Halves a teaspoon hing 2-3 tablespoons coconut oil 1/2 teaspoon mustard seeds (rai) Diced red chilies (a few pieces) Dried curry leaves (a few pieces)

Method

Preparing the Dosa

Soak 1 cup of urad dal in water for at least 3 hours, then drain and blend it into a fine batter with 2 cups of water. Add a pinch of salt, turmeric powder, and a pinch of asafoetida to give the batter flavor and texture. Allow the batter to rest for at least 30 minutes. This resting period allows the batter to thicken slightly, making it easier to pour and cook. Heat a lightly oiled, non-stick frying pan on medium heat. Pour the batter in and spread it evenly. Cook until the bottom starts to brown. Once the dosage is cooked, fold it over and cook on the other side until both sides are golden and crispy.

Prep the Coconut Chutney

Blend together 1 ripe coconut, 3-4 green chilies, 2 tablespoons grated ginger, 1-2 teaspoons salt, and a teaspoon of hing to make a coarse chutney. You can adjust the seasoning and quantity of chutney to your taste. In a separate pan, heat 2-3 tablespoons of coconut oil over medium heat. Add in the mustard seeds, diced red chilies, and dried curry leaves. Let the mustard seeds pop before carefully pouring the hot oil and spices over the chutney and mixing well.

Tips for Adjustment

Feel free to add or replace ingredients according to your taste and local availability. Experiment with different types of chilies and herbs to customize the taste of your chutney.

Where to Find More Keto Recipes

For more delicious and keto-friendly meal ideas, follow FUN FOOD FITNESS F3. Join a community of like-minded individuals who love to cook, eat, and stay fit while embracing the ketogenic lifestyle.

Note: The image for this recipe is courtesy of the author, shared from their mobile device. Enjoy your meal!