Dill leaves/ Sabsige soppu Dosa


Dill (Anethum graveolens) is an herb that’s found throughout European and Asian cuisines. Dill leaves have a sweet, grassy flavour. As herb and spice, dill is commonly used to elevate the flavor of various dishes. It’s often paired with potatoes, and yogurt-based sauces. In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath.

Fresh dill is low in calories, yet a good source of many essential nutrients, including vitamin C, magnesium, and vitamin A.

Dill is a versatile herb that can be used in a variety of dishes, such as in a potato salad, tzatziki sauce, etc.,

How to store dill  Wrap it in a paper towel and store in a zip lock cover. When stored properly, fresh dill will keep for up to 1 week in the fridge and up to 6 months in the freezer. Dried dill and dill seeds should keep for 6 months to 1 year.

Overall, dill is a flavorful herb and spice that can add a nutritional boost to your diet.


Cuisine : South Indian

Category: Vegetarian

Course : Breakfast/ dinner


Ingredients:

Dosa rice - 1 cup

Fenugreek/ Methi leaves

Chopped dill leaves (along with the stem) - 1 cup

Coconut- 1/3 cup

Jaggery- 1/3 cup (optional)


1.Soak the rice and methi seeds for couple of hours.

2. Drain the water and grind it along with the rest of the ingredients to a dosa batter consistency.

3.Ferment it well like normal dosa batter and make the dosa with well fermented batter like any other dosa.

4.Serve it with your choice of accomplishment.

I served with coconut +jaggery mixture and Zucchini chutney.


Note:

1.This is the sweet version of dosa, if your family doesn't prefer sweet dosa like my family, you can skip jaggery while grinding, instead can use 1 or 2 green chillies along with 1/2 tsp cumin seeds like I did.

2. If you are making Sweet dosa, it can be best paired with ghee and Jaggery.

Also coconut, jaggery is one of the best combination.

The original recipe credit goes to Cooking with Shobana blog 😊.

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