Dill leaves dosa – Crispy and delicious dosa with the goodness of dill leaves and toor dal! Learn how to make this dill dosa with detailed step-wise pictures.
We love dosa; Call it Indian crepes or pancakes; once you have the batter ready, you can make it and relish it for any meal. I have shared a few dosa recipes like aval dosa, buckwheat dosa, and celery dosa. Now it’s time for dill leaves dosa. Yes, as a part of this month’s blogging marathon, I will be sharing three dosa recipes starting with alphabets D, E and F.
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Dill leaves are popularly known as dill weed, or any other herbs used to flavor the food. I use them in my upma, falafels, and hummus and add to dal recipes. I have an exclusive dill dal khichdi recipe, do check it out. Dill leaves are known for their health benefits, significantly aiding digestion.
Fresh dill is not super strong compared to dill seeds but imparts a nice flavor and color to this dosa. I have included toor dal also, which makes it like adai too. You can make it thin and crispy or make it thick like adai; in that case, grind the batter coarsely. Let’s get straight into the ingredients and the recipe details.
Ingredients
Dry ingredients: I have used 1 cup of idli rice, ½ cup raw rice, ½ cup of toor dal, ½ cup of urad dal, along with ¼ tsp fenugreek seeds. I have tried this dosa only with idli rice and reduced the measure of toor with poha. Please refer to the notes section—this below measure yields crispy dosa.
Fresh ingredients: I have used shallots, green chilies, and the star-ingredient fresh dill leaves. I blended all these ingredients with the dry ingredients and prepared the batter.
Apart from these ingredients, we need water to grind the batter, salt, and oil to prepare the dosa.
Please check the recipe card for the exact measure.
Side dishes for this dosa
Ok, you can serve this dosa with chutney, sambar, kurma, and even with podi. But guess what, this dosa goes well with jaggery and ghee. You can opt for vegan ghee or plain jaggery if you follow a vegan diet.
I have paired it with kurma(recipe coming soon), jaggery, and ghee.
Dietary specifications
The batter and the dosa are naturally vegan and gluten-free. If you are not particular about the vegan diet, you can use ghee to prepare the dosa and serve with ghee.
I have made this dosa very crispy, and they are best when enjoyed hot. I won’t recommend making this dosa ahead and storing it. Prepare the batter well ahead and make the dosa as required.
How to make dill leaves dosa
Rinsing and soaking
- In a bowl, take the idli rice, raw rice, toor dal, urad dal, and fenugreek seeds.
- Wash them together atleast 4 to 5 times until the water runs clear. Now add sufficient water and soak for atleast 6 to 8 hours.
Preparing the batter
- Drain the water and divide the mixture into two.
- Add ¼ cup of water to the blender and half the rice mixture, shallots, and green chilies. Grind it into a smooth batter. I used my Blendtec and used the batter setting and ground the batter for 50 seconds, and in between, I added ½ cup of water. Transfer this batter to a bowl or container.
- Again add ¼ cup of water to the blender and add the remaining rice mixture and roughly chopped dill leaves. Grind into a smooth batter. I added about ¼ cup of water.
- Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.
- While you can make this dosa without fermentation, I recommend fermenting it for 5 to 8 hours as the fermented dosa has a nice flavor. Note – the batter doesn’t rise much as the batter is comparatively thin. You will find a slight rise and some bubbles, and that’s fine.
Preparing the dosa.
- Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Spread it thin for crispy dosa. Spread some oil around the edges; ½ tsp should be sufficient. Let the top side cook.
- When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. Gently fold and enjoy it hot with chutney, sambar or kurma, or ghee and jaggery.
- Similarly, make the dosa with the remaining batter.
Recipe notes
- Along with shallots and green chili, you can also include ginger. Skip shallots for a no onion version.
- If you like the flavor of dill leaves, you can add up to 1 cup.
- The dosa stays crispy, but you need to enjoy it hot. As it cools, it becomes hard. But if you make it slightly thick, like adai or kal dosa, it stays soft. For adai like dosa, you can also grind it slightly coarsely.
- You can also reduce the toor dal to ¼ cup and increase the idli rice amount. Adding ¼ cup of poha also yields a softer version. I have tried this dosa with and without poha, and with poha, the dosa stays softer for a longer time.
- I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice and lentil’s quality.
- Adjust the salt and green chilies to taste.
Explore other dosa varieties
PS: If you try this dill leaves dosa, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Dill Leaves Dosa
Equipment
- Blender like Blendtec
- Tawa or Griddle
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
Instructions
Rinsing and soaking
- In a bowl, take the idli rice, raw rice, toor dal, urad dal, and fenugreek seeds.
- Wash them together atleast 4 to 5 times until the water runs clear. Now add sufficient water and soak for atleast 6 to 8 hours.
Preparing the batter
- Drain the water and divide the mixture into two.
- Add ¼ cup of water to the blender and half the rice mixture, shallots, and green chilies. Grind it into a smooth batter. I used my Blendtec and used the batter setting and ground the batter for 50 seconds, and in between, I added ½ cup of water. Transfer this batter to a bowl or container.
- Again add ¼ cup of water to the blender and add the remaining rice mixture and roughly chopped dill leaves. Grind into a smooth batter. I added about ¼ cup of water.
- Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.
- While you can make this dosa without fermentation, I recommend fermenting it for 5 to 8 hours as the fermented dosa has a nice flavor. Note – the batter doesn’t rise much as the batter is comparatively thin. You will find a slight rise and some bubbles, and that’s fine.
Preparing the dosa.
- Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Spread it thin for crispy dosa. Spread some oil around the edges; ½ tsp should be sufficient. Let the top side cook.
- When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. Gently fold and enjoy it hot with chutney, sambar or kurma, or ghee and jaggery.
- Similarly, make the dosa with the remaining batter.
Notes
- Along with shallots and green chili, you can also include ginger. Skip shallots for a no onion version.
- If you like the flavor of dill leaves, you can add up to 1 cup.
- The dosa stays crispy, but you need to enjoy it hot. As it cools, it becomes hard. But if you make it slightly thick, like adai or kal dosa, it stays soft. For adai like dosa, you can also grind it slightly coarsely.
- You can also reduce the toor dal to ¼ cup and increase the idli rice amount. Adding ¼ cup of poha also yields a softer version. I have tried this dosa with and without poha, and with poha, the dosa stays softer for a longer time.
- I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice and lentil’s quality.
- Adjust the salt and green chilies to taste.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
This is my first time tasting toor dal dosa and it was a pleasant surprise how good it tasted. I also like the fact that it doesn’t require fermentation. I still have to warm up to dill leaves. I uses it sparingly.
I love adding dill leaves to upma and that’s how I got used to it Usha. Try it that way or in akki roti.
Adding toor dal is a great idea. It gives crunchiness, color, and adds protein. The dill must have given great aroma! Excellent dosa recipe!
Thanks Radha.
Dill leaves impart a special flavor to the dosa and am loving the crispy Dosa.
Thanks Harini
Excellent! The Dosa is so so crunchy, love it. And of course so flavorful. The Dosa reminds me of the Dosa khakhra that are super thin and crunchy – these dosas are simply rocking.
Thanks so much.