I usually do not prefer sweet items for breakfast when I am having Indian cuisine. If I must have American cuisine, then I am ok to have Waffle or Pancakes. But some how I can not resist Shepu Dosa for breakfast. While preparing the batter itself I drool smelling the aroma of the Dill leaves. I do not like to consume this vegetable in any other form other than the dosa.
The color of the batter and so the dosa is very pleasing to the eyes. Even my husband enjoys having the Shepu dosa for breakfast. Now lets move on to the recipe. The mentioned quantity of ingredients could yield around 7-8 medium-sized pancakes.
- 1/2 cup rice
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/2 cup cleaned and washed dill leaves (heaped cup)
- 3-4 tbsp grated jaggery
- 3 tbsp grated coconut
- salt as per taste
- water as required
- Soak rice and fenugreek seeds for minimum 4-5 hours.
- Drain the water and grind the rice-fenugreek mixture along with jaggery, coconut and dill leaves using around 3 tbsp of water to grind to fine batter.
- Add salt as per taste and allow the batter to stand overnight (considering that you have prepared the batter in the evening intending to prepare dosa for next day breakfast).
- Next day morning, add another 3 tbsp of water to the batter and give a good stir.
- Heat a griddle and add a drop of oil on it. Spread the oil on the griddle using a tissue.
- Sprinkle a little water over the hot griddle. (This aids in remove the cooked pancake clean from the griddle)
- Drop a ladle full of batter on the griddle and spread it into a thin layer following circular motion.
- Once cooked on one side and a little crispy, apply ghee on the top side, flip and allow to cook on other side. Apply ghee on this side too.
- Dosa or pancakes are ready. Being sweet they can be had as is. Pour out more dosa using remaining batter.