Shepuche Pole or Dill Leaves Dosa is an excellent breakfast recipe which you are sure to love! It is a great option for breakfast and a good tiffin box option too.
Ingredients
Dosa Rice : 1 and ½ cups
Shepu (Dill Leaves): 3 cups
Scrapped coconut: 1 cup
Jaggery: 1 cup
Poha(Beaten rice): ¼ cup
Salt: to taste
Instructions
Wash and soak rice in sufficient water for 6-7 hours. Wash and soak the poha separately for 15 minutes.
Mix rice, dill leaves, scrapped coconut, poha and jaggery. Grind all this to a smooth paste. You might need to divide it into 2-3 portions and grind each portion separately.
Keep the ground batter aside for 8-10 hours.
Add salt before making the dosas. Mix well and add water if required . Note that the batter should be such that you are easily able to spread it in circular motion yet it should not be too thin.
Heat a flat non stick pan and apply little oil on it. Pour a ladleful of the batter on the pan and spread in a circular motion to make it 5 or 6 inches in diameter.
Cook till the dosa turns slightly brown. Turn over and let cook on other side
Recipe by YourHungerStop at https://www.yourhungerstop.com/shepuche-pole-dill-leaves-dosa/