dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole |


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Dill Dosa

dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with 32 amazing images.

dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole is a savoury enjoyed at snack time. Learn how to make shepu cha dosa.

To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well. Blend with 1 cup of water till smooth. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well. Repeat steps 4 to 6 to make 16 more dosas. Serve immediately with sambar.

An aromatic and tasty dosa that strikes the right chord with kids of all age groups, the shepu cha dosa appeals to senior citizens too as it is soft and easy to chew. Make this yummy dosa as an evening snack for kids when they come home from school. You can enjoy some with your evening tea too!

The combination of rice and urad dal in the batter makes the Dill Dosa a good source of vegetarian protein. Dill adds some iron to the equation, helping you improve haemoglobin levels too.

Tips for dill dosa. 1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter. 3. This shepu che pole is served with peanut chutney powder or green chutney.

Enjoy dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with step by step photos.

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Dill Dosa, Shepu Cha Dosa recipe - How to make Dill Dosa, Shepu Cha Dosa

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     17Makes 17 dosas
Show me for dosas

Ingredients

For Dill Dosa
1/2 cup finely chopped dill leaves
1 cup raw rice (chawal)
1/2 cup beaten rice (poha)
1/2 cup urad dal (split black lentils)
1/4 cup grated coconut
1 tsp green chilli paste
salt to taste
8 1/2 tsp ghee for cooking

For Serving With Dill Dosa
sambhar
Method

For dill dosa

    For dill dosa
  1. To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well.
  2. Blend with 1 cup of water till smooth.
  3. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well.
  4. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth.
  5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.
  6. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well.
  7. Repeat steps 4 to 6 to make 16 more dosas.
  8. Serve the dill dosa immediately with sambhar.

Dill Dosa video by Tarla Dalal

Dill Dosa, Shepu Cha Dosa recipe with step by step photos

If you like dill dosa

  1. If you like dill dosa, then also try other dosa recipes like
    • poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images.
    • paneer dosa | paneer chilli dosa | Indian breakfast paneer dosa | Mumbai street food | with 28 amazing images.
    • rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images.

What is dill dosa made of?

  1. Dill dosa is made of 1/2 cup finely chopped dill leaves, 1 cup raw rice (chawal), 1/2 cup beaten rice (poha), 1/2 cup urad dal (split black lentils), 1/4 cup grated coconut, 1 tsp green chilli pastesalt to taste and 8 1/2 tsp ghee for cooking

How to make the batter of dill dosa

  1. To make the batter of dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole, add 1 cup raw rice (chawal) in a strainer and keep a deep bowl below it.
  2. Add 1/2 cup beaten rice (poha).
  3. Add 1/2 cup urad dal (split black lentils).
  4. Wash thoroughly with water. Discard the water. 
  5. Transfer it to a bowl. 
  6. Add more water. 
  7. Cover with a lid and soak it for 8 hours.
  8. After 8 hours, drain well using a strainer. Discard the water. 
  9. Transfer it to a bowl / mixer jar. 
  10. Add 1 cup of water.
  11. Blend in a mixer till smooth.
  12. Transfer the mixture into a deep bowl. This is how it looks after blending.
  13. Add 1/2 cup finely chopped dill leaves.
  14. Add 1/4 cup grated coconut.
  15. Add salt to taste.
  16. Add 1 tsp green chilli paste.
  17. Add ½ cup of water.
  18. Mix well. 
  19. The batter is ready.

How to make dill dosa

  1. To make dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole, heat a non-stick tava (griddle).
  2. Sprinkle a little water on it.
  3. Wipe it off gently using a cloth.
  4. Pour a ladleful of the batter on it.
  5. Spread it in a circular motion to make a 175 mm. (7”) diameter circle.
  6. Smear ½ tsp of ghee evenly over it and along the edges.
  7. Cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. 
  8. Turnover and cook again for ½ minute or till the other side gets cooked as well. 
  9. Fold over to make a semi-circle. 
  10. Dill dosa is ready. Repeat steps 4 to 9 to make 16 more dosas.
  11. Serve dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole immediately with sambar.

Tips for dill dosa

  1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 
  2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter.  
  3. This shepu che pole is served with peanut chutney powder or green chutney
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Sambar Recipe, South Indian Homemade Sambar Recipe 

Nutrient values (Abbrv) per dosa
Energy78 cal
Protein2.3 g
Carbohydrates12.6 g
Fiber1.3 g
Fat2 g
Cholesterol0 mg
Sodium3.6 mg

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Reviews

Dill Dosa
5
 on 25 Mar 18 10:47 AM


Can I use fine rice flour instead of rice and how thanks
| Hide Replies
Tarla Dalal    Hi, No for this recipe you cannot use rice flour, you will have to follow the recipe for best results....
Reply
26 Mar 18 09:10 AM
Dill Dosa
5
 on 02 May 16 11:40 AM


A very good recipe. Only Tarlaji can think of this variation. I have made this recipe several times. My family enjoys it. Thanks a lot.
| Hide Replies
Tarla Dalal    Hi Sonal, great to know you have liked the recipe.. Do keep trying more recipes and give your feedback..
Reply
03 May 16 08:48 AM
Dill Dosa
5
 on 23 Aug 12 07:37 PM


I was a bit apprehensive about using so much dill but it turns out that it has a wonderfully fresh and lemony flavour. I used brown rice and brown rice poha for the batter but followed the recipe otherwise and served it jaggery. It was a delicious and healthy evening snack.