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LCHF (LOW CARB) / KETO ADAI


Missed my favorite South Indian dishes in my current Low carb high fat diet (LCHF) especially Idli & Dosas. Tried making coconut flour dosa and it turned to be a disaster, it happened well before any detail research about the flour. 

Made a instant Keerai Adai Dosai, with paneer, coconut flour, and the saviour physillium husk which acts the binding agent. Traditionally we use murungakeerai / drumstick leaves it was not in season, so made with green amaranthus. 

Ingredients:
Paneer - 200 grams
Coconut Flour - 2 tbsp
Pysillium Husk - 1 tbsp
Yogurt / Hung Curd - 2 tbsp
Any Greens - 1/2 cup, finely chopped
Turmeric Powder - 1/4 tsp
Red chilli flakes - 1/4 tsp
Jeera / Cumin seeds - 1/4 tsp
Pepper, crushed - 1/4 tsp
Ginger - 1/4 tsp, grated
Hing
Salt
Ghee

How to make:
In a mixer add paneer, coconut flour, pysillium husk with yogurt and blend to a smooth paste. Do not add more water if its not turning into a paste.


Transfer to a bowl add all other ingredients except for ghee, and mix to dough consistency until well combined.

                       

Brush ghee / oil on a parchment paper / plastic sheet pinch a ball sized dough flatten it with palms, round the edges and transfer to a heated tawa and slowly cook on both the sides with ghee.

Made faux sambar (no dal) and sunflower seeds chutney to go with it.

Comments

  1. Glad to see a South Indian dish though in name but with unusual ingredients that make it fall under LCHF category.
    I hope the adai made with an innovative mix of paneer, coconut powder and physillium husk tasted good. Keerai always adds a special flavour and taste.

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  2. AnonymousJuly 29, 2018

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