Dill Leaves Pancake | Shepeche Polle

Goa is not just beaches, daru and fish curry and not all Goans are non-vegetarians. We do have a lot of vegetarian recipes and each and every recipe is unique and authentic. The recipe that I am going to share today is a Goan traditional breakfast recipe which is also a very healthy one. It is Dill Leaves Pancake | Shepeche Polle as we say in Goa.
Dill leaves have medicinal properties and are known to boost the immune system and protect against bone-degradation as it is a rich source of calcium. This recipe is my personal favorite and I have been making these since many years. It has a strong, tangy taste from the Dill leaves and sweetness of jaggery and coconut.

My little one loved these Dill Leaves Pancake | Shepeche Polle due to the unique taste. Just try them in your kitchen and I assure you that you will love them just like how we do.

Right now I am happy because my little one has told me to pack these pancakes for lunch tomorrow. She loved them and you too can pack these for your kids lunch box. Addition of cooking soda is optional. You can add it if the batter does not ferment due to climatic conditions.
Prep. Time: 15 Min’s(excluding soaking time)         Makes: 8 pancakes
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
Desi ghee/clarified butter for frying the pancakes
Pinch of cooking soda(optional)
1/2 tsp salt or as per taste

Soak rice and urad dal in water for 4 – 5 hours. Drain the water.
Then grind this into a fine paste by adding 1/4 cup or sufficient water.
Make a thick batter like dosa batter. Leave this batter to ferment for 6-8 hours.

Now 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.
Add a pinch of cooking soda and mix well.

Heat a tawa/griddle, spread 1 tbsp desi ghee and spread the batter.
Do not spread the batter like you do for regular dosas.
Just pour a big laddle full of the batter on the tava and slightly spread it.

Fry the pancake on both sides for 10 Min’s.
After its done, apply ghee on top of it and serve hot.

Note: There is no need of any chutneys with this pancake.
Just eat it as it is.
Do try other breakfast recipes from my blog.

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