Name: Dill Leaves Pancake | Shepeche Polle recipe by Raksha Kamat at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

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

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