Recipe Link : https://www.tarladalal.com/Dill-Dosa-4967r
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Dill Dosa
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes 17 dosas
Soaking time: 8 hours
½ cup finely chopped dill leaves (shepu / suva bhaji)
1 cup raw rice (chawal)
½ cup beaten rice (poha)
½ cup urad dal (split black lentils)
¼ cup grated coconut
1 tsp green chilli paste
Salt to taste
8½ tsp ghee for cooking
For serving
Sambhar
1. Combine the rice, beaten rice and urad dal in a deep bowl with
enough water and soak for 8 hours. Drain well.
2. Blend with 1 cup of water till smooth.
3. Transfer the batter to a deep bowl, add the dill leaves, coconut,
green chilli paste, salt and ½ cup of water and mix well.
4. Heat a non-stick tava (griddle), sprinkle a little water on it and
wipe it off gently using a cloth.
5. Pour a ladleful of the batter on it and spread it in a circular
motion to make a 175 mm. (7”) diameter circle.
6. Smear ½ tsp of ghee evenly over it and along the edges and cook
on a medium flame for 2 minutes till the dosa turns golden
brown in colour. Turnover and cook again for ½ minute or till the
other side gets cooked as well.
7. Repeat steps 4 to 6 to make 16 more dosas.
Serve immediately with sambhar.
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