When cool, add the salt and blend in a mixer to a smooth paste, adding water as required. To make mysore barely dosa, wash and soak the barley, urad dal and fenugreek seeds in enough water in a deep bowl for at least 6 hours. Drain and blend in a mixer till smooth using approx. 1¼ cup of water.
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. Sahil is the master chef behind Headbanger's Kitchen.
Remove from the pan and serve with coconut chutney. You can serve the keto dosa with an irresistible low-carb coconut chutney! 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.
The preparation of the Mysore Chutney is similar to making red chutney at home. You would need Chana Dal, Urad Dal, Red Chillies, Jaggery, Tamarind, Cloves, Peppercorns, grated coconut and red chilli powder. You will also need oil to make smooth paste and little salt for seasoning.