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Dill/Sabsige soppu dosa



The health benefits of dill include its ability to boost digestion, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, and various types of cancers. Dill has an unique flavour and is widely used by the italians in their pasta dishes to givea special aroma.It has several valuable vitamins and minerals and we can innovatively use this leafy veggie in our cuisine.We can prepare daals, dill rice, hung curd dips and this unique and flavourful dosa. Kids would love the flavour but would not be able to guess the leafy veggie here.

leafy veggies to dosa has the following benefits-

  • extra nutrition quotient to the dosa batter nourishing the body in the morning breakfast itself.
  • good idea for picky eater who dislike leafy veggies. They can never find that a leafy veggie is added. You can say the green colour is due to a green colour lentil(daal) :)
  • instead of preparing the usual recipe of dosa for many years, it will be a welcome change for the home chef and  also for all the people at home.
In this recipe, the addition of lots of methi seeds masks the taste the strong flavour of dill. Refined taste budders can still taste the wonderful subtle taste and aroma of dill. This dosa is very soft , so it is ideal to pack in snack boxes or lunch boxes too. Pair it up with tangy gooseberry- coconut chutney and I am sure , you will be tempted to prepare this every week.




Ingredients:
• Raw rice- 2 ½ cup
• Urad daal- ½ cup
• Poha (medium or thick)- ½ cup
• Methi seeds- 1 tbsp.
• Green chilli – 2 to 3 (according to your spice level)- but not too much also
• Dill – 1 small bunch (a handful)


 Method:
• Wash rice, Poha and urad daal. Now add methi seeds and soak them in water for about 2 to 3 hours.

• Dill paste:-Meanwhile chop the dill leaves and green chillies and grind them to a fine paste in a mixie jar.

• Grind the soaked rice mixture to a fine paste and in the end add the dill paste.

• Transfer the batter to a big vessel to allow place for fermenting and add salt . Mix well with hand. I usually use rock salt.

• Close and keep the vessel in a warm place and allow it to ferment for about 10 hours. If the climate is hot, then 6-8 hours will be more than sufficient.

• Prepare dosa and enjoy the benefit of dill.
Kids and adults cannot even find out that there is dill, you can just say it is “Green dosa”☺