Goan Shepeche Polle Recipe (Goan Dill Pancakes)
The Goan Shepeche Polle is a delightful and flavorful South Indian breakfast dish from the coastal state of Goa, known for its unique blend of ingredients like dill, coconut, and jaggery. This dish features soft and fragrant pancakes made with fermented rice and urad dal batter, enriched with the fresh taste of dill leaves and the sweetness of jaggery. Traditionally enjoyed with a tangy tomato onion chutney, it’s the perfect start to a day full of culinary delights. The pancakes, lightly crisped on the edges and soft inside, are drizzled with ghee, making them both aromatic and delicious. This vegetarian recipe brings together the earthy flavors of Goan cuisine and is ideal for those seeking a healthy, yet tasty breakfast option.
Ingredients for Goan Shepeche Polle
| Ingredient | Quantity |
|---|---|
| Rice (preferably short-grain) | 1 cup |
| Black Urad Dal (Whole) | 1/4 cup |
| Dill leaves (fresh, chopped) | 1 cup |
| Coconut (freshly grated) | 1/2 cup |
| Jaggery (grated) | 1/2 cup |
| Salt | To taste |
| Ghee (for cooking) | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 215 kcal |
| Protein | 4.5 g |
| Carbohydrates | 45 g |
| Fat | 4.5 g |
| Fiber | 2.5 g |
| Sugars | 15 g |
| Sodium | 300 mg |
Preparation Time
- Soaking Time: 4-5 hours
- Fermentation Time: 6-8 hours
- Cooking Time: 30 minutes
- Total Time: 270 minutes (approx. 4.5 hours)
Servings: 4
Instructions for Making Goan Shepeche Polle
Step 1: Soak the Rice and Urad Dal
- Begin by soaking the rice and black urad dal (whole) in plenty of water for 4 to 5 hours. This helps soften the grains and makes grinding easier.
- Once soaked, drain the water from the rice and dal mixture.
Step 2: Grind the Batter
- Using a wet stone grinder or a food processor, grind the soaked rice and dal together. Add small amounts of water gradually to form a smooth, thick batter that resembles dosa batter, but with a slightly thicker consistency.
- Once ground, transfer the batter into a large bowl, cover it, and set it aside to ferment for 6 to 8 hours. The fermentation process is crucial as it helps the batter rise and develop a slightly tangy flavor, similar to that of a traditional dosa batter.
Step 3: Prepare the Dill Paste
- While the batter is fermenting, proceed to prepare the dill paste. In a grinder, combine the chopped dill leaves, grated jaggery, and grated coconut.
- Add just enough water to help grind the mixture into a smooth paste. The paste should have a thick consistency.
- Once done, set the dill paste aside for the next step.
Step 4: Mix the Dill Paste with the Batter
- After the batter has fermented, gently stir it to check if it’s well-mixed. Next, add the dill paste into the batter. Mix it thoroughly until the dill, coconut, and jaggery paste is well incorporated into the batter.
- Add salt to taste and stir again to evenly distribute the seasoning.
Step 5: Cooking the Shepeche Polle (Goan Dill Pancakes)
- Heat a skillet or tawa on medium heat and grease it lightly with a little ghee.
- Pour a ladleful of the prepared batter onto the hot skillet, spreading it in a circular motion to form a thin pancake. The edges should be slightly thinner, and the center a little thicker.
- Drizzle some ghee over the pancake and allow it to cook for 2 to 3 minutes or until the underside turns golden brown and crispy.
- Flip the pancake gently and cook the other side for another 1 to 2 minutes until it’s fully cooked and lightly browned.
- Once done, remove the pancake from the skillet and set it aside.
Step 6: Repeat the Process
- Continue making the remaining pancakes using the same method. Be sure to grease the skillet lightly between each batch for even cooking.
Step 7: Serve and Enjoy
- Serve the Goan Shepeche Polle hot, ideally with a side of Tomato Onion Chutney or any chutney of your choice. The contrast of the sweet, savory pancakes with the tangy chutney is absolutely irresistible.
- These pancakes are perfect for a healthy, satisfying breakfast, offering both nutrition and the authentic taste of Goan cuisine.
Tips and Variations
- For a variation in flavor, you can experiment with adding a pinch of asafoetida (hing) or cumin seeds to the batter. These spices can elevate the aroma of the pancakes.
- If you don’t have access to fresh dill leaves, you can substitute with fenugreek leaves (methi) for a slightly different but equally delicious flavor.
- If you prefer a less sweet version, reduce the amount of jaggery added to the dill paste. Alternatively, you can use coconut sugar as a healthier substitute for jaggery.
Goan Shepeche Polle brings a wonderful blend of flavors that capture the essence of Goan breakfasts. The slight sweetness from the jaggery, the aromatic dill, and the richness of the coconut make this dish a unique and indulgent breakfast option. Whether you’re familiar with Goan cuisine or are trying it for the first time, this dish will surely transport you to the sun-kissed beaches of Goa with every bite.
Serve it alongside a fresh, tangy chutney, and you’ve got a hearty, wholesome meal that is bound to become a breakfast favorite in your home!
