Sabbasige Soppu Dosa (Dill Leaves Sweet Dosa) Recipe
Sabbasige Soppu Dosa, also known as Dill Leaves Sweet Dosa, is a unique and flavorful dish from the South Indian cuisine, especially popular in Karnataka. This dosa is not your usual savory crepe—it’s sweet, mildly spiced, and full of nutritional goodness, thanks to the presence of dill leaves, jaggery, and fenugreek. Perfect for a hearty breakfast or brunch, this dish pairs beautifully with coconut chutney or a tangy zucchini thogayal.
Let’s dive into the step-by-step process of making this delightful treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dill leaves (with stem) | 1-1/2 cups |
| Dosa rice (soaked for 3 hours) | 2 cups |
| Poha (Flattened rice, soaked for 1 hour) | 1/2 cup |
| Methi seeds (Fenugreek seeds, soaked for 1 hour) | 1 tablespoon |
| Jaggery (powdered) | 1 cup |
| Salt | To taste |
| Sunflower oil | 2 tablespoons |
| Ghee | 2 tablespoons |
| Water | As required |
Preparation Time: 3 hours
Cooking Time: 45 minutes
Total Time: 3 hours 45 minutes
Servings: 4
Cuisine: Karnataka (South India)
Course: South Indian Breakfast
Diet: Vegetarian
Instructions
-
Soak the Ingredients:
- Begin by soaking dosa rice in water for about 3 hours to soften the grains.
- In a separate bowl, soak methi seeds (fenugreek) and poha (flattened rice) in water for 1 hour. This softens the poha and helps activate the fenugreek seeds.
-
Prepare the Jaggery Syrup:
- In a pan, add a little water and powdered jaggery. Heat the mixture gently, stirring continuously until the jaggery dissolves completely.
- Let this jaggery syrup cool down, and set it aside for later use.
-
Grind the Batter:
- In a mixer jar, add the soaked dosa rice, methi seeds, poha, and finely chopped dill leaves.
- Grind everything together into a smooth batter. The consistency should be similar to that of regular dosa batter—smooth but slightly thicker.
- Add the cooled jaggery syrup and salt to the batter and mix well until everything is evenly combined. If the batter is too thick, add a little water to adjust the consistency to your liking.
-
Prepare the Oil and Ghee Mixture:
- In a small bowl, combine ghee and sunflower oil. This mixture will be used to cook the dosas and give them a rich golden texture.
-
Cook the Dosa:
- Heat a dosa tawa (griddle) over medium heat. Once hot, sprinkle a few drops of water to check if the tawa is ready—if the water sizzles and evaporates quickly, it’s time to spread the batter.
- Pour a ladle of the dosa batter onto the tawa and gently spread it into a thin, round shape. You can use the back of the ladle to help spread the batter evenly.
- Cover the dosa with a lid and cook for about 2-3 minutes, or until the edges begin to lift up, signaling it’s partially cooked.
-
Add the Ghee-Oil Mixture:
- Once the dosa is halfway done, use a spoon to drizzle the ghee-oil mixture over the top.
- Let it cook for another minute or so until the dosa turns golden brown and crisp on the bottom.
-
Serve:
- Remove the dosa from the tawa and serve it immediately with a dollop of ghee on top.
- For an authentic experience, pair the Sabbasige Soppu Dosa with a side of South Indian coconut chutney or zucchini thogayal (a tangy and spicy zucchini chutney).
Tips for the Perfect Sabbasige Soppu Dosa:
- Consistency of the batter: The batter should be thick but spreadable. Adjust the water quantity to get the perfect dosa batter consistency.
- Dill leaves: Fresh dill leaves with stems give a nice flavor to the dosa, but ensure they are finely chopped for even distribution in the batter.
- Jaggery syrup: If you prefer a sweeter dosa, feel free to add a little extra jaggery syrup, but be cautious not to make it overly sweet.
Enjoy your delightful and aromatic Sabbasige Soppu Dosa as part of a wholesome breakfast or lunch. Its light sweetness and the distinct flavor of dill leaves will surely leave you craving for more. This unique dosa is perfect for those looking to try something different while staying true to the traditional flavors of Karnataka!
