Sepu Bhaji Dosa

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.

8.   Pour little bit of ghee over it, cover it and allow to cook.

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…