Goan Shepeche Polle Recipe
The Goan Shepeche Polle Recipe is a traditional recipe from goa, that is very similar to a dosa but flavored with dill leaves, jaggery and coconut. Dill leaves have medicinal properties and are known to boost the immune system and protect against bone-degradation as it is a rich source of calcium. Shepeche Polle Recipe is my personal favorite and I have been making these since many years. It has a strong, tangy taste from the Dill leaves and sweetness of jaggery and coconut.
Ingredients
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1 cup Rice
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1/4 cup Black Urad Dal (Whole)
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1 cup Dill leaves
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chopped
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1/2 cup Coconut
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grated
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1/2 cup Jaggery
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grated
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Salt
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to taste
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Ghee
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for cooking the pancakes
Instructions
Step 1
To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours
Step 2
Once soaked drain the water
Step 3
Grind the rice and dal mixture adding little water at a time to make a smooth thick dosa batter
Step 4
Pour the batter into a large bowl, cover and allow it to rest and ferment for about 6 to 8 hours
Step 5
After the fermentation process, keep the batter aside and we will proceed to make the dill paste
Step 6
Grind together dill leaves, grated jaggery and grated coconut by adding little water to make a paste
Step 7
Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well
Step 8
Add salt to taste and stir again
Step 9
The next step is to make the pancake/ dosa (Shepeche Polle)
Step 10
Preheat a skillet on medium heat and grease the skillet
Step 11
Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin
Step 12
Drizzle ghee over the Shepeche Polle and allow it to cook and browned
Step 13
Once cooked, remove from the pan and serve
Step 14
Proceed the same way with the remaining batter
Step 15
Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast