Goan Shepeche Polle Recipe
A vegetarian Goan Recipes recipe with rice, black urad dal (whole), dill leaves - chopped. Ready in 4h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours
rice(1 cup)black urad dal (whole)(1/4 cup) - 2
Once soaked drain the water
- 3
Grind the rice and dal mixture adding little water at a time to make a smooth thick dosa batter
rice(1 cup) - 4
Pour the batter into a large bowl, cover and allow it to rest and ferment for about 6 to 8 hours
- 5
After the fermentation process, keep the batter aside and we will proceed to make the dill paste
dill leaves - chopped(1 cup) - 6
Grind together dill leaves, grated jaggery and grated coconut by adding little water to make a paste
dill leaves - chopped(1 cup)coconut - grated(1/2 cup)jaggery - grated(1/2 cup) - 7
Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well
dill leaves - chopped(1 cup)coconut - grated(1/2 cup)jaggery - grated(1/2 cup) - 8
Add salt to taste and stir again
salt - to taste - 9
The next step is to make the pancake/ dosa (Shepeche Polle)
- 10
Preheat a skillet on medium heat and grease the skillet
- 11
Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin
- 12
Drizzle ghee over the Shepeche Polle and allow it to cook and browned
ghee - for cooking the pancakes - 13
Once cooked, remove from the pan and serve
- 14
Proceed the same way with the remaining batter
- 15
Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast
Rate this recipe
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Goan Shepeche Polle Recipe
A vegetarian Goan Recipes recipe with rice, black urad dal (whole), dill leaves - chopped. Ready in 4h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours
rice(1 cup)black urad dal (whole)(1/4 cup) - 2
Once soaked drain the water
- 3
Grind the rice and dal mixture adding little water at a time to make a smooth thick dosa batter
rice(1 cup) - 4
Pour the batter into a large bowl, cover and allow it to rest and ferment for about 6 to 8 hours
- 5
After the fermentation process, keep the batter aside and we will proceed to make the dill paste
dill leaves - chopped(1 cup) - 6
Grind together dill leaves, grated jaggery and grated coconut by adding little water to make a paste
dill leaves - chopped(1 cup)coconut - grated(1/2 cup)jaggery - grated(1/2 cup) - 7
Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well
dill leaves - chopped(1 cup)coconut - grated(1/2 cup)jaggery - grated(1/2 cup) - 8
Add salt to taste and stir again
salt - to taste - 9
The next step is to make the pancake/ dosa (Shepeche Polle)
- 10
Preheat a skillet on medium heat and grease the skillet
- 11
Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin
- 12
Drizzle ghee over the Shepeche Polle and allow it to cook and browned
ghee - for cooking the pancakes - 13
Once cooked, remove from the pan and serve
- 14
Proceed the same way with the remaining batter
- 15
Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast
Rate this recipe
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