Dill Leaves Pancake | Shepeche Polle | How to make Dill Leaves Pancake | Shepeche Polle

By Raksha Kamat  |  2nd Sep 2015  |  
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  • Dill Leaves Pancake | Shepeche Polle, How to make Dill Leaves Pancake | Shepeche Polle
Dill Leaves Pancake | Shepeche Polleby Raksha Kamat
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

22

0





About Dill Leaves Pancake | Shepeche Polle

Authentic Goan Recipe

Dill Leaves Pancake | Shepeche Polle is an authentic dish which is perfect to serve on all occasions. The Dill Leaves Pancake | Shepeche Polle is delicious and has an amazing aroma. Dill Leaves Pancake | Shepeche Polle by Raksha Kamat will help you to prepare the perfect Dill Leaves Pancake | Shepeche Polle in your kitchen at home. Dill Leaves Pancake | Shepeche Polle needs few minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dill Leaves Pancake | Shepeche Polle. This makes it easy to learn how to make the delicious Dill Leaves Pancake | Shepeche Polle. In case you have any questions on how to make the Dill Leaves Pancake | Shepeche Polle you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Raksha Kamat. Dill Leaves Pancake | Shepeche Polle will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dill Leaves Pancake | Shepeche Polle

Ingredients to make Dill Leaves Pancake | Shepeche Polle

  • Rice 1 cup
  • Urad dal/black gram dal 1/4 cup
  • Chopped dill leaves 1 cup
  • Grated coconut 1/2 cup
  • Grated jaggery 1/2 cup
  • Desi ghee/clarified butter for frying the pancakes
  • Pinch of cooking soda(optional)
  • 1/2 tsp salt or as per taste

How to make Dill Leaves Pancake | Shepeche Polle

  1. Soak rice and urad dal in water for 4 - 5 hours. Drain the water.
  2. Then grind this into a fine paste by adding 1/4 cup or sufficient water.
  3. Make a thick batter like dosa batter. Leave this batter to ferment for 6-8 hours.
  4. Now grind together dill leaves, grated jaggery and grated coconut by adding 1/4 cup water.
  5. Mix this mixture to the pancake batter and stir well. Add salt to taste.
  6. Add a pinch of cooking soda and mix well.
  7. Heat a tawa/griddle, spread 1 tbsp desi ghee and spread the batter.
  8. Do not spread the batter like you do for regular dosas.
  9. Just pour a big laddle full of the batter on the tava and slightly spread it.
  10. Fry the pancake on both sides for 10 Min's.
  11. After its done, apply ghee on top of it and serve hot.

My Tip:

There is no need of any chutneys with this pancake. Just eat it as it is.

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