Saturday, September 28, 2013

Sabbassige-Soppu (Dil-Leaves) spicy Dosa

Dil leaves are known as Sabbassige Soppu in Kannada, Saada Kuppi somapa in Tamil, Chata Kuppa in Malayalam, Sova Kura in Telugu and Savaa in Hindi. They are said to be the heathiest leaves. Dill contains low calories with no cholesterol. This leaf contain essential fibers which are helpful in controlling the levels of blood cholesterol. Dill is also a great source of essential minerals, such as potassium, copper,,manganese.calcium, magnesium and iron.Not only the above said qualities of the leaf it contain still a lot of benefits.
Here I have tried Dil leaves with spices which we normally use for Patrode (Dakshina Kannada special). I mixed rice flour with the ground Masala and prepared Dosas. The result was super excellent and I love to share with you all. So that you also try and enjoy preparing this dosa.I am sure all age group will definitely love this Dosa.
Dil leaves Spicy Dosa can be eaten for breakfast or as evening snack or for dinner too.
Ingredients: 
Sabbassige Soppu (Dil Leaves): 2 Bundles
Rice flour : 2 cups
Coconut (fresh and grated) : 1/2 Cup
Coriander leaves: 3 Table spoons
Jeera : 1 Tea spoon
Red chilly : 6 to 8
Turmeric Powder:  a pinch
Tamarind Pulp : 1 Table spoon
Jaggery : 2 to 3 Table spoons
Salt : to taste
Oil: 5 to 6 Table spoons
Method :
1. Wash and cut Sabbassige soppu into thin pieces and keep it aside.
2  Grate coconut, soak tamarind in hot water and squeeze out the pulp.
3. Mix all the spices (coriander seeds, jeera, red chilly and tamarind pulp) and grind with coconut with little water till paste.
4. Add jaggery and salt to the dough and remove from the jar.
5. Put ground spices in a big bowl and add rice flour  (Fresh and smooth flour) and mix it well.
6. Now add cut Sabbassige Soppu to the dough and mix it well. Let it be like idly consistency.
7. Keep a pan on the fire and heat.
8. Sprinkle oil around the pan and take a spoon and spread it on the dosa pan.
9. Add 1/2 tea spoon of oil on the top and cook on medium flame for a minute.
10. Turn the other side and cook for 10 seconds.
Serve hot Sabbassige Soppina spice Dosa with honey or jaggery, chutney or chutney powder and a spoon of butter on the top of the dosa.
Note: Do not add lots of water while prepareing the dough. You can use less coconut if you want to and add more jaggery if you like sweet taste.
Serves 3 to 4
Time : 30 Minutes.


2 comments:

  1. ive tasted this.. i would recommend all to try it .. u will surely get addicted to the taste..

    ReplyDelete
  2. Thank You For the sweet words
    Smitha Kalluraya...

    ReplyDelete

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