Sabbasige Soppu Dosa (Dill Leaves Sweet Dosa)
Description:
Sabbasige Soppu, or dill leaves, are highly aromatic and packed with culinary and medicinal benefits. These leaves are rich in fiber, antioxidants, and are known to stimulate lactation in nursing mothers. Additionally, they provide a good source of iron and other essential minerals, making them a great addition to your diet. This sweet dosa is a delicious way to incorporate dill leaves into your routine.
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
- 1-1/2 cups Dill leaves (with stems), finely chopped
- 2 cups Dosa rice (soaked for 3 hours)
- 1/2 cup Poha (Flattened rice) (soaked for 1 hour)
- 1 tablespoon Methi Seeds (Fenugreek Seeds) (soaked for 1 hour)
- 1 cup Jaggery, powdered
- Salt, to taste
- 2 tablespoons Oil
- 2 tablespoons Ghee
- Water, as required
Preparation Time: 180 minutes
Cook Time: 45 minutes
Instructions:
- Soak the dosa rice in water for 3 hours. Soak the methi seeds and poha in a little water for 1 hour.
- In a pan, add a little water and jaggery. Stir until the jaggery melts, then set it aside to cool.
- In a mixer jar, combine the soaked rice, methi seeds, poha, and finely chopped dill leaves. Grind everything into a fine batter.
- Add the cooled jaggery liquid and salt to the batter, mixing well. Adjust the consistency by adding a little water if necessary.
- In a bowl, mix ghee and oil together for spreading on the dosa.
- Heat a dosa tawa and sprinkle some water to check its readiness. Spread the dosa batter on the hot tawa, cover, and cook on medium heat.
- When the dosa is halfway cooked, apply the ghee-oil mixture on top and cook for another minute or until golden brown.
- Serve the Sabbasige Soppu Dosa hot, with a spoonful of ghee.
Serving Suggestions:
Enjoy your dill leaves sweet dosa with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for a fulfilling breakfast.
