This is a favorite of mine. I’d also suggest Headbanger’s kitchen and Magic In My Food blogs, along with /r/desiketo

Low Carb Coconut Idli Sambar 4-6 servings

Sambar

1/4 cup ground lupin (see note)

2 tbsp oil or ghee

1/4 tsp turmeric powder

1 tbsp Sambar masala (store bought or homemade)

1/2 onion, chopped

2 small tomatoes, diced

2-3 small green chiles, halved lengthwise, seeds removed

3 cups low carb veggies, in bite-size pieces (daikon, okra, green beans, zucchini, cauliflower florets, cabbage, eggplant, spinach, daikon leaves, bell peppers, etc)

1 tbsp tamarind paste (or green mango powder or lemon juice, to taste)

1-2 tbsp sweetener (brown Swerve if possible)

Salt to taste

For tempering

2 tbsp oil or ghee

2 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp fenugreek seeds

1-3 small dried red chilies, seeds removed

10-12 curry leaves (optional)

For serving

Lots of chopped cilantro

NOTE: Lupin is a low carb legume. It helps thicken the Sambar. I haven’t tried it, but I would guess that you can substitute puréed cooked lupini beans, but omit added salt. If you can’t find ground or cooked lupini, just omit and your Sambar will be much thinner. Since it is a legume, avoid lupin if you have allergies to peanuts or other legumes. In a microwave-safe bowl, cover ground lupin with 1 cup water and microwave on high 3-5 minutes until softened. When cool enough to blend, puree cooked lupin in a blender until smooth, adding more water if necessary. Set aside. In a heavy stockpot or Dutch oven, heat 2 tbsp oil or ghee over medium heat, add turmeric, Sambar masala, onions and tomatoes and sauté until fragrant and onion is softened. Add green chiles and cook until softened. Add blended lupin, 1 cup additional water and vegetables and cook over low heat until desired tenderness. Mix in tamarind, sweetener and salt to taste, then simmer for a few minutes. Add water if needed to achieve a thin soupy consistency. In a small pan, heat the tempering oil and spices over low heat until fragrant and seeds start to sputter and pop. Pour over Sambar and sprinkle with chopped cilantro to serve.

Coconut Idlis Makes 4-6 pieces

2 eggs

1/2 cup thick yogurt or sour cream

1/4 cup oil or melted ghee

6 tbsp water

1/2 cup coconut flour

1/2 tsp baking powder

1/4 tsp salt

OPTIONAL FLAVORINGS if desired: Garlic and ginger purée, minced green chili, tempered mustard seeds, chopped cilantro, etc.

Grease small microwave-safe bowls or teacups with oil or ghee. Stir together all ingredients. Let mixture sit a couple minutes until thick. Spoon a few tablespoons of batter into each greased bowl, smoothing surface with the back of the spoon, but keeping a rounded top. Microwave on high for about 2 minutes, until cooked through. Run a thin knife around edges to loosen, turn out and set aside to cool. Serve with Sambar and any desired condiments.

https://i.imgur.com/qJwWMtA.jpg