SHEPU CHA DOSA

SHEPU CHA DOSA

Dill Leaves, called Shepu in Konkani and Marathi and Sabsigge Soppu in Kannada, have a smell and flavour of their own. In my experience, dill leaves triggers two reactions from people. Some love the flavour and smell while others don't ! There is seldom a neutral reaction.

I love dill leaves and use them in dishes whenever I can. Elsewhere in this blog, you will find recipes like Moong Dal with Dill Leaves, Nuchina Unde, and Lobia Suva Bhaji Subzi which make use of dill leaves.

Today's recipe is a dosa called Shepu Ghavan in Maharashtra which has dill leaves and jaggery too. This is called Shepu Pole in Konkani. 

While the jaggery adds sweetness to the dosa, please note that too much of jaggery will make it difficult to make the dosas. Do try it out. I am sure you will love it - if , like me, you are one of those who enjoy the flavour of dill leaves.

You can use ghee or oil to make these dosas. Ghee enhances the taste but you can use oil depending on your preference and what you are used to.

This recipe has been adapted from Shepu cha Dosa, by Kalpana Talpade of Kalpana's Kitchen.

Ingredients:-

• Shepu (Dill Leaves), A bunch -  to yield 1 cup  
• Rice, 1 cup
• Fenugreek Seeds (Methi Seeds), 1/2 tsp
• Fresh Coconut Gratings, 1/3 cup
• Jaggery, grated, 1/3 cup
• Water, for grinding the batter, 1/3 cup + 1/3 cup for adjusting the batter consistency 
• Ghee/Oil, as required to make dosas
• Salt, to taste

Method:-

Remove the shepu leaves from their stems, discard the stems and wash the shepu leaves thoroughly 

Wash and soak the rice along with the fenugreek seeds in a bowl for about 4-5 hours
After 4-5 hours, discard the excess water
In a mixer jar, add the soaked rice and fenugreek seeds, fresh coconut gratings, grated jaggery and salt along with 1/3 cup of water
When the grinding is half done, add the shepu leaves and grind once again till it forms a smooth batter
Transfer to a vessel, keep it covered and allow it to ferment overnight or for 8-10 hours
Next morning, add 1/3 cup of water to adjust the consistency of the dosa batter
The batter should be slightly thick
Heat the dosa tawa and when it is hot enough, sprinkle some water to check the heat and pour the batter to make a thickish dosa
Add ghee/oil on top and on the sides of the dosa
Cover and cook on medium heat till one side gets done
Next flip and cook the other side adding more ghee/oil as required
Wipe the tawa with clean tissue paper after you make each dosa