Shepuche Pole or Dill Leaves Dosa is an excellent breakfast recipe which you are sure to love! It is a great tiffin box option too. This is a very simple and delicious dosa recipe which I had always loved as a kid and now my daughters loves it too. Apart from making the regular traditional dosa with chutney, I make these Dill leaves dosa very often now.
Dill leaves have several health benefits. The essential oils present in dill are stimulating and they activate the secretion of bile and digestive juices. Hence it has very good digestive properties and may help in dealing with indigestion. In addition to this, dill leaves are also known to be beneficial for bones, help in controlling diabetes, prevent excessive gas and help in improving immune system.
In the winters, we have an abundant supply of fresh dill leaves growing in our garden. The freshness of these hand plucked dill leaves reflect in the taste of the dosa and every bite oozes the flavors of dill.
I believe that it tastes best with Butter.
Here is a step by step recipe of shepuche pole (Dill leaves dosa) with pictures:
Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Soaking Time: 6-7 hours
Ingredients:
Dosa Rice : 1 and 1/2 cups
Shepu (Dill Leaves): 3 cups
Scrapped coconut: 1 cup
Jaggery: 1 cup
Poha(Beaten rice): 1/4 cup
Salt: to taste
Method of Preparation:
- Wash and soak rice in sufficient water for 6-7 hours. Wash and soak the poha separately for 15 minutes.
- Mix rice, dill leaves, scrapped coconut, poha and jaggery. Grind all this to a smooth paste. You might need to divide it into 2-3 portions and grind each portion separately.
- Keep the ground batter aside for 8-10 hours.
- Add salt before making the dosas. Mix well and add water if required . Note that the batter should be such that you are easily able to spread it in circular motion yet it should not be too thin.
- Heat a flat non stick pan and apply little oil on it. Pour a ladleful of the batter on the pan and spread in a circular motion to make it 5 or 6 inches in diameter.
- Cook till the dosa turns slightly brown. Turn over and let cook on other side
We have a number of tiffin box recipes on this blog. For the entire collection of all such recipes, click here: Tiffin Recipes. Some of my favorites in this category are Whole wheat pancakes, Banana Appe, Carrot Paratha, Tavsali (cucumber cake) etc
For the entire collection of Goan breakfast recipes, you can click here: Goan Breakfast Recipes
Shepuche Pole (Dill Leaves Dosa)
- Dosa Rice : 1 and ½ cups
- Shepu (Dill Leaves): 3 cups
- Scrapped coconut: 1 cup
- Jaggery: 1 cup
- Poha(Beaten rice): ¼ cup
- Salt: to taste
- Wash and soak rice in sufficient water for 6-7 hours. Wash and soak the poha separately for 15 minutes.
- Mix rice, dill leaves, scrapped coconut, poha and jaggery. Grind all this to a smooth paste. You might need to divide it into 2-3 portions and grind each portion separately.
- Keep the ground batter aside for 8-10 hours.
- Add salt before making the dosas. Mix well and add water if required . Note that the batter should be such that you are easily able to spread it in circular motion yet it should not be too thin.
- Heat a flat non stick pan and apply little oil on it. Pour a ladleful of the batter on the pan and spread in a circular motion to make it 5 or 6 inches in diameter.
- Cook till the dosa turns slightly brown. Turn over and let cook on other side
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