Dosa filling. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, about 10 minutes. Dice into 3/4-inch pieces. Cut ginger into 4 pieces and place in a food processor.
Cook the dosa on a low heat. The cheese will start to melt and crisp up. Once it’s cooked all the way through and the dosa has turned nice and golden brown on one side fold it using the spatula. Remove from the pan and serve with coconut chutney. You can serve the keto dosa with an irresistible low-carb coconut chutney!
making potato sabzi for dosa heat oil in a frying pan or kadai and crackle mustard seeds. then add cumin and fry them till they splutter and change color. add the drained chana dal. fry the chana dal for about 3 to 4 minutes. you can also add chana dal directly. in this case, you have to brown the chana dal.
Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well Eat with keto dosa.