Dill Leaves Dosa | Shepeche Pole
Dill Leaves dosa or shepeche pole is a healthy dosa recipe in which aromatic dill leaves are ground along with grated coconut and jaggery and is mixed in regular dosa batter. This green dosa batter is then used to make delicious breakfast pancakes.
Servings 8 Dosa
Ingredients
- 1 cup rice
- 1/4 cup urad dal/black gram dal
- 1 cup chopped dill leaves
- 1/2 cup grated coconut
- 1/2 cup grated jaggery
- 2 tablespoon desi ghee/clarified butter for frying the pancakes
- 1 teaspoon salt or as per taste
Instructions
- Soak rice and urad dal in water for 4 – 5 hours. Drain the water.
- Grind into a fine paste by adding 1/4 cup or enough water.
- Make a thick batter like dosa batter. Leave this batter to ferment for 6-8 hours.
- After batter ferments, grind together dill leaves, grated jaggery and grated coconut by adding 1/4 cup water.
- Mix this mixture to the pancake batter and stir well. Add salt to taste.
- Heat a tawa/griddle, spread 1 tablespoon ghee and spread the batter.
- Do not spread the batter like you do for regular dosa.
- Just pour a big ladle full of the batter on the tava and spread slightly.
- Fry the pancake on both sides for 5-10 minutes
- After its done, apply ghee on top of it and serve hot.
Video
Notes
- There is no need of any chutneys with this pancake.
- Just eat it as it is.
- Do try other breakfast recipes from my blog.