Goan Shepeche Polle Recipe

Step 1: To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours

Step 2: Once soaked drain the water

Step 3: Grind the rice and dal mixture adding little water at a time to make a smooth thick dosa batter

Step 4: Pour the batter into a large bowl, cover and allow it to rest and ferment for about 6 to 8 hours

Step 5: After the fermentation process, keep the batter aside and we will proceed to make the dill paste

Step 6: Grind together dill leaves, grated jaggery and grated coconut by adding little water to make a paste

Step 7: Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well

Step 8: Add salt to taste and stir again

Step 9: The next step is to make the pancake/ dosa (Shepeche Polle)

Step 10: Preheat a skillet on medium heat and grease the skillet

Step 11: Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin

Step 12: Drizzle ghee over the Shepeche Polle and allow it to cook and browned

Step 13: Once cooked, remove from the pan and serve

Step 14: Proceed the same way with the remaining batter

Step 15: Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast