- * Cheese cubes: 4
- * Desiccated coconut: 10 g
- * Water as needed
- * Curry leaves: A few
- * Mustard seeds: A few
* Cut cheese lengthwise. Dip in water (you can use egg also to dip).
* Coat with coconut. On a slow flame let the coconut roast. Add in the curry leaves
and mustard seeds to enhance the flavor of coconut.
*Serve hot (can be reheated in microwave).
PS: If you use egg to coat cheese make sure to season it.
Be patient and keep flipping the fingers to roast evenly from all sides
* Carbs: 4 g
* Protein: 22 g
* Fat: 27 g