You can serve the keto dosa with an irresistible low-carb coconut chutney!
Ingredients (for 4 servings):
3.5 oz coconut meat (fresh), 1.5 tbsp fresh ginger, 1 fresh green chili pepper, 1 dried red chili pepper, 2 tbsp coconut oil, 5 curry leaves, ¼ tsp cumin seeds, ¼ tsp mustard seeds, salt to taste, water as needed.
Grind the coconut flesh, ginger, salt and fresh chilli in a food processor or a mortar and pestle. Add as much water as needed to ensure the mixture isn’t too dry and more wet like a chutney.
Heat the coconut oil in a pan along with the dried red chilli, mustard seeds, cumin seeds and curry leaves.
Once the oil is hot and the mustard seeds are popping add the ground chutney mixture to the hot pan and then turn off the stove.
Mix everything well and transfer into a bowl.