Easy Goan Shepeche Polle Recipe Recipe

To begin making the Goan Shepeche Polle method, soak rice and urad dal in liquid for 4 to 5 hours.

Once soaked filter the liquid. Grind the rice and dal mixture adding little liquid at a time to make a velvety thick dosa liquid base. stream in the liquid base into a large dish, seal and allow it to rest and ferment for about 6 to 8 hours. After the fermentation process, keep the liquid base aside and we will proceed to make the dill paste.Grind together dill leaves, grated jaggery and grated coconut by adding little liquid to make a paste.agitate in the dill coconut and jaggery mixture to the dosa/ pancake liquid base and agitate well.

introduce table salt to palate and agitate again.The next step is to make the pancake/ dosa (Shepeche Polle).Preheat a skillet on medium burning up and lubricate the skillet.

stream in a ladleful of liquid base on the skillet and spread the liquid base in circular motion until it is thin.

trickle ghee over the Shepeche Polle and allow it to prepare and browned.Once cooked, remove from the cooking vessel and enjoy.

Proceed the same way with the remaining liquid base. enjoy the Goan Shepeche Polle method along with a Tomato shallot Chutney for breakfast.