To begin making the Goan Shepeche Polle Recipe, soak rice and urad dal in water for 4 to 5 hours. Once soaked drain the water. 

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

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

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

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

Stir in the dill coconut and jaggery mixture to the dosa/ pancake batter and stir well. Add salt to taste and stir again.

The next step is to make the pancake/ dosa (Shepeche Polle).

Preheat a skillet on medium heat and grease the skillet. Pour a ladleful of batter on the skillet and spread the batter in circular motion until it is thin. Drizzle ghee over the Shepeche Polle and allow it to cook and browned.

Once cooked, remove from the pan and serve. Proceed the same way with the remaining batter. 

Serve the Goan Shepeche Polle Recipe along with a Tomato Onion Chutney for breakfast.