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.
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
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.
Glad to see a South Indian dish though in name but with unusual ingredients that make it fall under LCHF category.ReplyDelete
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.
Thanks for picking out the time to discuss this, I feel great about it and love studying more on this topic. It is extremely helpful for me. Thanks for such a valuable help again. low calorie dessertsReplyDelete
Those keto adai sound fantastic!..I won't mind making it for myself..very nice recipe .. keto dietReplyDelete