Showing posts with label Dill leaves. Show all posts
Showing posts with label Dill leaves. Show all posts

July 19, 2014

Saipe panna dose - Sabbasige dose recipe - Dill leaves dosa

Dill leaves sweet dosa in serving plate
Saipe panna dose recipe - This is an authentic South Karnataka style sweet dosa, prepared with dill leaves, jaggery, rice and coconut. I have earlier posted sabbasige sihi idli recipe. in it, I have used both rava or semolina and rice as a basic ingredients. But, in this dose, I have used only rice like the one in original traditional recipe. 

This sabbasige sihi dosa has superior dill flavor and unique taste in combination with coconut and jaggery. In order to achieve the full flavor of dill leaves, blend the batter just before preparing the dosa. Dill leaves are healthy leafy vegetable and it is extensively used in various Indian cuisines. 

Dill leaves are also used in making sabzis in combination with moong dal ( husked green gram ), chana dal   ( bengal gram ), Chawli ( black eyed beans / alasande ), matar ( green peas), toor dal,  potato and carrot. However, the sabzi with moong dal is quite similar to methi ( fenugreek leaves ) moong dal sabzi. I will post the dill subzi recipes in due course.

Dill has an abundant supply of dietary fibers which helps in digestion. Dill leaves contain good amounts of vitamin A,and vitamin C, as well as reasonable amounts of riboflavin. It is a good source of minerals like iron, calcium and potassium. Consumption of dishes prepared with dill leaves are great for bone health, since it contains good amounts of calcium. Dill leaves boost the immune system. It has antioxidant properties which helps in removal of toxins.

Peparation time  3 hours
Cooking time  30 minutes
Yield -  10 dosa

  • 1 ½  cups rice
  • 1/2 bunch dill leaves / sabbasige
  • 1/2 cup jaggery powder
  • 1/2 cup grated fresh coconut
  • Oil or ghee as required
  • Salt to taste


1.  Wash and soak the rice for 2 - 3 hours. Drain and keep it aside  Separate the dill leaves from the hard and rough stems. Wash them thoroughly under running water to remove the soil or mud. Drain and chop them roughly.

2.  Combine together the rice, chopped dill leaves, grated fresh coconut and jaggery powder. Put them in a mixer and grind into a smooth paste, adding water gradually.

3.  Grind the batter into two batches and transfer it to a large vessel. Then add salt and mix well. Add water if required.
grind dosa batter to make sabbasige sihi dosa recipe

4.  Heat a griddle and apply 1/4 tsp of ghee or oil on it. Pour a ladle full of batter and spread it to a circular motion to make a round dosa. Cook covered  on a medium flame till the base  turns firm.
spread dosa batter on tawa to make sabbasige sihi dosa

5.   Flip it and cook  till the golden brown spot appears.
flipped  to cook another side of sabbasige sihi dosa

6.  Remove and serve the dill leaves dosa hot with ghee and choice of your drink.
Sabbasige sihi dosa on serveing plate

July 2, 2014

Saipe paanna god idli recipe - Sabbasige sihi idli - Dill leaves sweet idli

Shepu chi idli
Saipe paanna god idli recipe - This is an authentic dill leaves sweet idli recipe of my hometown. In that part dill leaves are very rarely available and it is seasonal. Whenever it was in the vegetable market, we used to bring it and we were making dill leaves idly and dosa.

Many people do not like the flavor of this leaves. So, they reject to eat dishes made out of it. But, this is my favorite leafy vegetable and I can eat it in any form. Here we get dill leaves all around the year and I make either idli or dosa with it very often.  Being a sweet idli it needs to be served with ghee or butter.

Preparation time - 15 minute
Cooking time - 30 minutes
Yield - 12 idlis

  • 1 cup raw rice
  • 1 cup roasted thick rava / semolina
  • 1/2 bunch dill leaves / shepu / sabbasige
  • 1/2 cup jaggery
  • 1/2 cup grated fresh coconut
  • Salt to taste


1.  Wash and soak the rice for 3 - 4 hours. Drain the water and grind to a coarse paste without adding much water. Transfer to a vessel and set aside.
2.  Separate the dill leaves from the stem. Wash thoroughly and chop. Mix the chopped dill leaves, jaggery and coconut together. Blend them to a  smooth paste using little water. Pour this paste in a bowl. Add the semolina and mix well.
3. Add the coarse rice paste and salt. Mix to combine and make a dropping consistency  idli batter.
4.  Grease the idli mould with oil or ghee and pour the batter using a table spoon. Cook it on medium flame in idli cooker for 20 -25 minutes.

5.  Once done, remove the lid and insert a knife and check. If the knife comes out clean, idli is done. Otherwise, cook on low flame for 10 more minutes. 
6.  Serve dill leaves idli  hot with ghee or butter.