Dill Leaves dosa or shepeche pole or Shepuche 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. These pancakes are sweet in taste and flavourful due to the aromatic dill leaves.
Shepuche pole makes a healthy breakfast recipe. Young and old everyone loves this Goan traditional recipe because of the unique taste and sweet flavour. My daughter loves these green dosa more than the regular South Indian dosa and carries them in school tiffin box. These can also be prepared for evening snacks or dinner.
What is dill leaves?
Dill leaves or dill weed greens are known as “Shepu” in Goa and “Suva” in Karnataka. The leaves are fern like, full of flavour and aromatic. Use fresh dill leaves in cooking. These leaves can be added to make different types of stir fries, curries, dosas, snacks, etc. You can even add it to flat breads like rice or jowar rotis.
If you are wondering how to clean dill leaves, then I want to tell you that it is not difficult. Just cut the roots and discard. Wash the greens gently under running tap water. Pat dry and spread them on a plate so that they dry. After drying, wrap in a damp kitchen towel and store in fridge. It remains good for up to 2 days.
Ingredients to make special dosa with dill leaves:
- Dosa batter: Rice and urad dal or split black gram are used to make these delicious Indian breakfast pancakes. Rice and dal(lentils) are soaked and later ground to make batter. Dosa rice can be used to make this recipe, however if that is not available any other type of rice can be used.
- Dill leaves: Dill leaves are the star ingredient in this Indian dosa recipe. Use fresh dill leaves in this recipe.
Coconut: Freshly grated coconut is used this recipe. Grated coconut is ground along with dill leaves and jaggery and is added to dosa batter. If using ready made coconut milk, you can grind dill leaves and jaggery and add it to dosa batter along with coconut milk. - Jaggery: Jaggery or molasses is added to this recipe. This ingredient adds sweetness and gives a sweet flavour to the dill leaves recipe.
- Desi ghee: Desi ghee or clarified butter is added for frying the green pancakes.
How to cook shepeche pole or dill leaves dosa?
- Soak rice and urad dal in water for 4 – 5 hours. Drain the water.
- Grind this 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.
- Now grind together dill leaves, grated jaggery and grated coconut by adding 1/4 cup water.
- Mix this dill leaves and coconut mixture in dosa 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 dosas.
- Just pour a big ladle full of the batter on the tava and slightly spread it.
- Fry the pancake on both sides for 5 to 10 minutes.
- After its done, apply ghee on top of it and serve hot.
You might be interested in other variety dosa and healthy dosa recipes like
Dill leaves benefits:
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.
How to serve healthy shepuche pole?
Serve shepeche pole hot with a cup of tea or coffee. You do not need to serve any chutney with dosa. It can be had as it is.
Dill Leaves Dosa | Shepeche Pole
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.
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.
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Note: This recipe was published on 7 Sept 2015 and is republished.
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