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.
Glad to see a South Indian dish though in name but with unusual ingredients that make it fall under LCHF category.
ReplyDeleteI 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 desserts
ReplyDeleteThose keto adai sound fantastic!..I won't mind making it for myself..very nice recipe .. keto diet
ReplyDelete