Raji Ramakrishnan : DILL LEAVES DOSA, SUVA DOSA, SHEPU CHE DOSA

Thursday, 30 May 2013

DILL LEAVES DOSA, SUVA DOSA, SHEPU CHE DOSA

Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

Dosa is a dish which can be served at any time. The hot dosas with sambhar and chuntey is anytime menu in my house.

Dill leaves dosa is made out of rice and little bit of tuvar dal. If you are allergic to urid dal and cannot consume the same, this is a good option for such people to relish the same.

We make subzi out of this and is very delicious with chapati. Some of the posts of dill leaves are here:

Let us look at the recipe now:

Prepartion time: 15 minutes.
Cooking time: 30 minutes
serves: 2

Ingredients:

1/2 cup raw or boiled rice.
1/2 cup dill leaves washed and finely chopped.

4 tbsp tuvar dal
2-3 garlic pods
1-2 green chilli (adjust according to your requirement)
1 small piece of ginger.
a small piece of jaggery.
1/4 tsp cumin seeds
2-3 tbsp grated coconut (diet observing people can avoid it)
a pinch of asafoetida.
salt,
oil

Method:

1. Wash and soak the rice and tuvar dal for 3-4 hrs if raw rice is used. If par boiled rice is used, soak for minimum 5-8 hours.

2. grind all the items except oil in a mixer and keep aside for 15 minutes.

3. heat a non stick tava, apply oil and wipe it with a kitchen towel.
4. take a laddleful of batter and make dosa as you make the normal dosas. apply oil. flip and cook the other side too.

How to serve:

serve hot with chutney, chunda, sambar, morumba etc.