Dill leaves are called as sabbasige soppu in Kannada. They are very aromatic in nature, has many culinary and medicinal uses. They are high in fibre, antioxidants and stimulate lactation in feeding mothers. They are a good source of iron and other minerals. So it’s a good idea to include these leaves in our routine in the form of any dish.
I learnt this Sabbasige Soppu Dosa Recipe (Dill Leaves Sweet Dosa) from my mother-in-law and just love them. In rural communities of coastal region of Karnataka, these dosas are given to feeding mothers. Dill leaves dosa is mainly made of rice/poha and dill leaves, and requires no fermentation. It forms a very good combination with ghee. The method is very simple and aromatic sweet dosa is ready as a healthy gluten free breakfast option.
Serve Sabbasige Soppu Dosa along with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for your breakfast.
If you like this recipe, you can also try other Dosa recipes such as
Dill leaves are called as sabbasige soppu in Kannada. They are very aromatic in nature, has many culinary and medicinal uses. They are high in fibre, antioxidants and stimulate lactation in feeding mothers. They are a good source of iron and other minerals. So it’s a good idea to include these leaves in our routine in the form of any dish.
I learnt this Sabbasige Soppu Dosa Recipe (Dill Leaves Sweet Dosa) from my mother-in-law and just love them. In rural communities of coastal region of Karnataka, these dosas are given to feeding mothers. Dill leaves dosa is mainly made of rice/poha and dill leaves, and requires no fermentation. It forms a very good combination with ghee. The method is very simple and aromatic sweet dosa is ready as a healthy gluten free breakfast option.
Serve Sabbasige Soppu Dosa along with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for your breakfast.
If you like this recipe, you can also try other Dosa recipes such as
To begin making the Sabbasige Soppu Dosa sweet dosa, soak dosa rice in water for 3 hours.
Soak methi seeds, thick poha in a little water for about 1 hour.
Take little water in a pan, add jaggery. Mix till the jaggery melts. Cool this and keep aside.
Take a mixer jar and grind together rice, methi seeds, thick poha, finely chopped dill leaves into a fine batter.
Now add the cooled liquid jaggery and salt to the batter and mix until well combined. Add little water; prepare the required consistency of batter.
Mix ghee and oil in a bowl to prepare dosa.
Heat a dosa tawa, sprinkle some water on the hot tawa to check its readiness. Now spread dosa batter on hot tawa, close and cook on medium flame.
When the dosa is half done, apply oil ghee mixture and cook for another minute or until you see nice golden colour.
Dill leaves sweet dosa or sabbasige soppu dosa is ready to be served hot with a spoonful of ghee.
Serve Sabbasige Soppu Dosa along with South Indian Coconut Chutney or Zucchini Thogayal (Tangy and Spicy Zucchini Chutney) for your breakfast.
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