Name: Dill Leaves Crepes recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Rice (Dosa rice) – 1 1/4 cup Soaked overnight; Fenugreek seeds- 1/2 tbsp; Dill leaves finely chopped - 1 cup; Fresh grated coconut - 1/4 cup; Grated Jaggery – 1/4 cup; Salt as per taste; Oil – 2-3 tbsp; Water as required

ABOUT Dill Leaves Crepes RECIPE

Shepuche pole or Shepu ghavan or pancake or crepes are made with shepu or dill leaves, jaggery, fenugreek seeds, coconut and rice. It tastes amazing with coconut coriander chutney or hot tea. Healthy, quick to make and require few ingredients.

Ingredients Serving: 4

Rice (Dosa rice) – 1 1/4 cup Soaked overnight
Fenugreek seeds- 1/2 tbsp
Dill leaves finely chopped - 1 cup
Fresh grated coconut - 1/4 cup
Grated Jaggery – 1/4 cup
Salt as per taste
Oil – 2-3 tbsp
Water as required

Instructions

Soak rice and fenugreek seeds in water overnight. Next day blend the same in blender to form smooth batter.
Blend dill leaves, jaggery, coconut together into fine consistency.
Add salt and water to form smooth batter
In a nonstick pan, drizzle oil. Spread all over with rubber spatula. Pour a ladle full or two, batter evenly in a circular motion into round shape
Cover it with a lid for 3-5 seconds. Remove lid and flip it when the edges begins to rise from the pan. Cook it from other side too.
Serve hot with coconut coriander chutney

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