Shepu Dosa (Pancake out of Dill leaves)

 Just like any other leafy vegetable Shepu or dill leaves are very high in nutrition.

They have a distinct flavor and are usually used as a vegetable in the Indian household. Dill is particularly rich in calcium , iron, magnesium and vitamin A.

I have tried using this ingredient in a different way. This is my mother’s recipe which I have been enjoying since my childhood. I do remember cajoling my mother to make them every week.

Ingredients

Rice -2 cups

Methi (Fenugreek ) seeds – 2 teaspoons

Grated coconut – 1 cup

Dill leaves- Washed, chopped fine- 1cup

Poha (beaten rice) – 1cup

Salt  - 1tsp

Jaggery- 4-5 tspoons

Water as required

Oil to shallow fry

Method

Soak rice and methi (fenugreek seeds)for 5-6 hours. Grind Rice, methi, dill leaves, coconut with sufficient water to make a smooth paste. Keep the consistency as much as Dosa batter and not very thin. Soak Beaten rice or Poha in water and squeeze out the extra water. Mix this poha into the batter, add salt and ferment it for 8 hours or overnight. Before making the dosas add the jaggery and mix well. The batter is now ready.

Heat a non stick pan and pour a tsp of oil on it. Pour the batter in three divided portions as shown and do not spread it like a regular dosa. Cover it and cook it on medium flame for a while. Flip and turn them and cook it on the other side.

They turn golden brown, soft and spongy.

Serve warm with a dollop of butter, your favourite chutney or a pickle.

Millet bhakri on Banana leaves

I have written a couple of posts on millet earlier, the most popular being Millet as a part of daily alkaline diet (Ragi  Dosa) and Millet breads.
This is a unique recipe which I learnt in my native place in South India. In this region Banana trees are commonly found and people make use of every part of the tree productively just as coconut tree.
I made a mixture of Ragi(nachani) flour, rice flour and jowar flour along with some onions, coriander and chillies and cooked it with the help of Banana leaves. The leaves give a mild flavour to the dish and can be made with very little oil.

 Ingredients

For the batter
Rice flour- 1cup
Jowar flour - 1/2 cup
Ragi flour -1/2 cup
Salt to taste
Onions -chopped-1medium
Coriander leaves and green chillies- as required
water to make the batter
Oil to grease the banana leaves
Banana leaves- cut into small rectangles

Method:
Mix the ingredients for the batter and keep the consistency of the batter equivalent to Idli batter or which one can spread easily. Grease a banana leaf with a little oil.

Spread the batter on the leaf and cover with another greased leaf.

Heat a flat tava or griddle and place the entire assembly as shown in the picture.

Bake on both sides and remove the leaves when the bhakri is semi cooked

You can make use of the leaves again if you are careful not to burn them while cooking.

The bhakris are tasty and a mild flavour of the banana leaves is what makes this dish unique and distinctive.
It is a perfect option if you are bored with the same breakfast options and need "something different."