Dill leaves Dosa ( Sabasige Polo/ Sabasige Soppina Dose)

Dill leaves dosa is one of my childhood favorite. This is one of the recipe which i learnt from Mom.There are two versions of  this Dosa - sweet and bland. For the sweet version you add jaggery to the dosa batter and all other ingredients are same for both.

I personally think the sweet version of this dosa tastes better. Sweet dill dosa accompanied with ghee or butter is a great combo.

Ingredients:

Dosa rice - 1 cup
Grated coconut - 1/2 cup
Jaggery - 1/4 cup
Dill leaves - half bunch
Salt to taste

Procedure:

 Soak the dosa rice in water for 4 - 5 hrs. Grind the rice with grated coconut, jaggery and dill leaves to a smooth batter by adding little water. The consistency of the batter should be medium thick. Hence don't add lot of water while grinding.

Let the batter ferment overnight. Add required amount of salt to the batter and mix well before making dosa.

 Heat oil in a frying pan and pour a ladle full of batter. Spread the batter evenly on the pan.

 When the batter is cooked on one side, flip it and cook on another side. Serve it hot with ghee or butter.

 If you are looking for more Dill leaves recipes then do check Dill-Potato stir fry and Dill leaves Stir fry with Moong Dal

Dill - Potato Stir Fry (Sabasige - Batate Upkari)

Dill leaves are one of my favorite veggies. I love eating them in any form. The wonderful aroma of the cooking dill leaves itself is tempting. Dill helps strengthen immune system and is considered healthy due to various health benefits.

This is a very easy stir fry prepared with dill and potatoes. After trying this i realized that potatoes and dill leaves go well together.

Ingredients:

Potato - 2 small
Dill leaves - 1 small bunch
Oil - 1 tbsp
Mustard seeds - 1 tsp
Green chillies - 2
Garlic cloves - 4 ( Crushed)
Coriander powder  - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Procedure:

First cut the Potatoes into small cubes and keep aside. Finely chop the dill leaves and keep it aside.

Now heat Oil in a cooking pan. Add mustard seeds. When mustard splutters add slit green chillies and crushed garlic. Saute them well for few minutes.

Add turmeric powder and coriander powder and saute well. Then add potatoes and saute for few minutes.

Now add dill leaves and saute well. The dill leaves slowly start to shrink in size. Add required amount of salt and mix well. Add 4 tbsp water and cook by covering the lid of the vessel. Cook on medium flame till both dill leaves and potatoes cook completely. Keep stirring in intervals to make sure it doesn't burn.

Dill-Potato stir fry is now ready to serve. It goes well as a side-dish with rice and roti.

Sabbasige Soppu Palya (Dill Leaves Stir Fry With Moong Daal)

Dill leaves are also called as 'Sabbasige soppu' in Kannada . Its flavor and aroma are quite distinct which few people may like and others dislike. It is considered very healthy and has several health benefits of it's own. My mom usually prepares dosa with these leaves. I had learned this recipe from one of my roommate who was from Hubli. She prepared this dish quite often as a side-dish with roti.

This dish is very easy to prepare and healthy as well.

Ingredients :

1. Dill leaves / Sabbasige soppu - 1 bunch ( washed and finely chopped)
2. Hesaru bele / moong dal -   3 tbsp ( soaked in water for 10 - 15 minutes )
2. Garlic clove - 10-12 ( crushed )
3. Chilly powder - 1-2 tsp
4. Turmeric powder - A pinch
5. Salt - to taste
6. Oil - 1-2 tbsp

Method of preparation :

Heat Oil in a thick bottom kadai . Add crushed garlic and fry till the garlic turns brown.

Add finely chopped dill leaves and soaked hesaru bele / moong dal.

Add red chilly powder , turmeric and salt. Adjust the salt and chilly powder as required.

 Add little water and cook on medium flame till the leaves and dal are completely cooked.
Serve hot as a side-dish with chapati/ roti or rice.

Time of preparation : 15 minutes
Cooking time          :  20 minutes

X-Factor :

• Dill leaves are rich in Vitamin A and Vitamin C. It also contains traces of folate, iron, calcium and manganese.
• It aids digestion, improves immune system, provides relief from diarrhea and dysentery, maintain menstrual cycles and also helps to control diabetes.
• It reduces risk of cancer and protects from arthritis.
• Moong dal is a rich source of  protein and dietary fibre. It also helps to decrease high cholesterol.
• Garlic is a good source of Vitamin B6, C, B1, Copper, Calcium, Manganese, Phosphorous.
• Garlic helps in lowering triglyceride and total cholesterol.