Sabbasige Soppu Dosa Recipe (Dill Leaves Sweet Dosa)

Dill leaves are called as sabbasige soppu in Kannada. They are very aromatic in nature, has many culinary and medicinal uses. They are high in fibre, antioxidants and stimulate lactation in feeding mothers. They are a good source of iron and other minerals. So it’s a good idea to include these leaves in our routine in the form of any dish. Course : South Indian Breakfast Ingridients : 1-1/2 cup Dill leaves , with stem, finely chopped 2 cups Dosa rice , soaked for 3 hours 1/2 cup Poha (Flattened rice) , soaked for 1 hour 1 tablespoon Methi Seeds (Fenugreek Seeds) , soaked for 1 hour 1 cup Jaggery , powdered Salt , to taste 2 tablespoon Oil 2 tablespoon Ghee Water , as required Instructions To begin making the Sabbasige Soppu Dosa sweet dosa, soak dosa rice in water for 3 hours.Soak methi seeds, thick poha in a little water for about 1 hour.Take little water in a pan, add jaggery. Mix till the jaggery melts. Cool this and keep aside.Take a mixer jar and grind together rice, methi seeds, thick poha, finely chopped dill leaves into a fine batter.Now add the cooled liquid jaggery and salt to the batter and mix until well combined. Add little water; prepare the required consistency of batter.Mix ghee and oil in a bowl to prepare dosa.Heat a dosa tawa, sprinkle some water on the hot tawa to check its readiness. Now spread dosa batter on hot tawa, close and cook on medium flame.When the dosa is half done, apply oil ghee mixture and cook for another minute or until you see nice golden colour.Dill leaves sweet dosa or sabbasige soppu dosa is ready to be served hot with a spoonful of ghee.Serve Sabbasige Soppu Dosa along with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for your breakfast.