One of my childhood memories is of eating these aromatic green dosa's/ pancakes for breakfast. The aroma of Dill leaves would fill the whole house. I used to call it "Godda Poley", meaning Jaggery Dosa. I didn't know the name of Shepu bhaaji, as we call it in Konkani, until I moved to US. And knowing it's called "Dill" added more fun to it. For those who don't know Hindi language, Dill means "Heart". Isn't it pretty cool. :o)
Dill is supposed to be zero in cholesterol and low in calories. My mom used to say it promotes good digestion. Find more health benefits of Dill here. You can make the batter ahead and keep it in the refrigerator for a day or two.
Prep Time: 10 min + 3 hrs to soak | Cooking Time : 2 min/ dosa |
Makes : About 20
Dill Leaves / Shepu Bhaaji - 1 Bunch (About 2 cups packed)
Rice - 2 Cups
Cooked Rice - 1/2 Cup
Coconut - 1/2 Cup
Jaggery - 1/2 Cup
Salt - 1/4 tsp.
Chili Powder (optional) - 1/4 tsp.
Method of Preparation:
~ Wash and soak rice for 2 to 3 hours.
~ Clean and wash dill leaves. Grind all the ingredients using a cup of water to a fine paste.
~ Transfer the contents to a bowl and use the water to make a pancake/ dosa consistency.
~ Heat a non-stick pan or a griddle.
~ Pour a ladle of batter onto the hot pan and quickly spread it into a circle.
~ Cover and cook for a minute. Open the cover and continue to cook on the same side to get crisp dosa or flip it over to make it soft.
~ Serve it hot with ghee spread on top.
- You can make this using Dosa batter too. Just skip rice and cooked rice. Grind everything else and add the 4 cups of dosa batter.
- There is no need to ferment the batter. Since there is cooked rice and jaggery, the dosa turns out pretty soft and fluffy.
Sending this to,
Nayna's let's Cook Rice Dishes