This is a healthy breakfast item…
Sepu bhaji as its commonly known also
known as Dill in English is rich in Iron…It is said that eating this leafy
vegetable, while a woman is lactating helps in increase of production of milk
and relieves back ache which is common for new born mother…Usually it is used
in making of Idlis, Dosas, Salads or Dal Wadas…
Many people don’t like its strong
smell, but I always loved its strong aroma…
This is traditional recipe learnt from
my Aayi…It is also called Sweet Dosa or methi dosa when done without addition
of the Sepu leaves… This dosa is easy to
make and also best way to serve to kids who don’t like this veggie…
Ingredients
2 cups of rice
1 tablespoon methi
seeds
½ cup poha
1 bunch of sepu /
dill leaves
½ cup grated coconut
Jaggery / gul
according to taste
Pinch of salt and
haldi
1.
Wash and soak rice and methi together for 5-6
hours. Soak poha 10 min before grinding.
2.
Then drain the water and grind to fine paste along
with all other ingredients.
3.
The batter shouldn’t be too thick or too thin…
it should be little bit thick than normal dosa batter…
4.
Keep it aside for fermentation overnight.
5.
Next day adjust the batter consistency.
6.
Take a non stick dosa pan and heat it.
7.
When the pan is hot, lower the gas flame and
pour a ladle of the fermented batter.
9.
When the dosa is brown in color turn over and
allow the other side to become brown.
10. Serve hot with homemade ghee or butter.
Note:-
1.
Leftover batter can be used to make appe or
small pancakes.
2.
If you don’t get the leaves, no worry, follow
the recipe just omit the leaves part.
Enjoy cooking…
