Shepu meaning dill leaves and Shepuche Pole / Dill Leaves Pancakes are the best for breakfast. One of the Goan delicacies.
Shepu meaning dill leaves and these Dill plant has a history as a culinary spice. Not only the spice, but more recently, people have used dill seeds and the other parts of the plant that grow above the ground for medicinal purpose. Dill has many health benefits like, it helps in digestion problems like loss of appetite, intesinal gas, liver problems, gallbladder problems etc. Other uses include treatment of colds, cough, infections, menstrual cramps etc.
Most of the people in India use these fresh dill to prepare regular vegetable recipes , but due to it’s strong smell, many people don’t like them. But you can always prepare some delicious dishes using dill and make your kids eat too. If you love pancakes, why not prepare homemade pancakes using Dill leaves? We call these healthy pancakes of Dill leaves Shepuche pole in Goa(India) or Shepuche Dosa in Maharashtra. To prepare this pancake mix from scratch, you need to soak rice and urad dal overnight and then grind them the next day as you do for regular dosa. Again you have to keep it for fermentation for about 4-6 hours. Fresh Dill leaves , grated coconut and jaggery is ground to paste and then added to this batter. Finally, the last step is spread it on a skillet and fry like normal pancakes. These pancakes are completely eggless.
So, why not start your day, with these healthy and tasty Dill leaves Pancakes rather then eating some junk for breakfast?
Preparation Time(Excluding Soaking and fermentation): 10 Minutes
Cooking Time: 10 Minutes
- 1 Cup rice( I used brown rice for health benefits, you can use white )
- 1/4 Cup Urad Dal /Split Black Gram
- 1 Big bunch of fresh Dill leaves(or about a cup of chopped Dill)
- 3/4 Cup Jaggery
- 1/2 Cup scrapped fresh coconut or dry dessicated coconut
- 1 Tablespoon Rawa/Semolina (Optional)
- Ghee/Clarified Butter
- 1 Teaspoon salt
Wash and soak rice and urad dal in 2 Cups water for about 6 hours.
Grind it to smooth paste . Keep it for fermentation overnight in a large bowl.
Let’s prepare the dill paste now. Grind together Dill leaves, coconut and jaggery using little water to make thick paste.
Pour this paste over fermented batter and add rawa and a teaspoon of salt. Mix well.
Heat a skillet . Once the skillet is heated well, drizzle a teaspoon of ghee . Take a ladleful of the pancake batter and spread it evenly on the skillet in the circular motion. Do not make the pancakes very thin.
Let the pancake cook on medium heat till it is lightly browned. Flip and cook on the other side as well.
Remove on the plate and repeat for the rest of the batter.
Drizzle some ghee over the pancakes while serving.
You can enjoy these pancakes without any chutney or dips, or just enjoy them with melted ghee.