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.