Dill Leaves Sweet Dosa

Dill leaves (Anethum graveolens) are called as sabbasige soppu in kannada. They are very aromatic in nature, has many culinary and medicinal uses. They are high in fibre, anti-oxidants and stimulate lactation in feeding mothers. They are good source of iron and other minerals. So it’s a good idea to include these leaves in our routine in the form of any dish. I learnt this dill leaves sweet dosa recipe from my mother-in-law and just love them. In rural communities of coastal regions, Karnataka, these dosa are given to feeding mothers. Dill leaves dosa mainly made of rice and dill leaves, requires no fermentation. It forms a very good combination with ghee. The method is very simple and aromatic sweet dosa is ready as a healthy glutenfree breakfast option.

Here is the simple recipe

Course: Breakfast

Cuisine: Karnataka

Preparation time: 3 hrs

Cooking time: 45 mins

Serves: 4 nos

Ingredients:

Finely chopped dill leaves with stem – 1 ½ cup

Dosa rice – 2 cups

Thick poha – ½ cup

Methi or menthya or fenugreek seeds -1 tbsp

Jaggery powder -1 cup

Salt as per taste

Oil – 2 tbsp

Ghee – 2 tbsp

Water as required

Method:

1. Soak dosa rice in water for 3 hours.
2. Soak methi seeds, thick poha in little water for 1 hour.
3. Take little water in a pan, add jaggery. Mix till the jaggery melts. Cool this and keep aside.
4. Take a mixer jar and grind together rice, methi seeds, thick poha, finely chopped dill leaves into fine batter.
5. Now add the cooled liquid jaggery and salt to the batter and mix until well combined. Add little water; prepare the required consistency of batter.
6. Mix ghee and oil in a bowl to prepare dosa.
7. Heat a dosa tawa, sprinkle some water on the hot tawa to check its readiness.
8. Now spread dosa batter on hot tawa, close and cook on medium flame.
9. When the dosa is half done, apply oil ghee mixture and cook for another minute or until you see nice golden colour.
10. Dill leaves sweet dosa is ready to be served hot with a spoonful of ghee.

My Notes:

No fermentation is required for this dosa.

Instead of thick poha, grated fresh coconut can also be used. This gives a nice flavor with dill leaves.

The quantity of jaggery can be reduced based on individual taste.

Cooking on medium flame is the key to get nice crispy dosa.

If the dosa is cooked on high flame, it tends to burn due the jaggery content.

This batter can be refrigerated and used the next day.

Using ghee with oil gives nice crisp dosa. If concerned about diet, only oil can be used.