Sabsige soppu dose recipe | How to make dill leaves dosa
By Latha on July 4th, 2020
Sabsige soppu dose or dill leaves dosa recipe explained with step by step pictures and a video. Sabsige soppu or sabbassige soppu dose is another tasty and healthy breakfast recipe from the Indian state of Karnataka. Sabsige soppu dosa is prepared using rice, urad dal, fenugreek seeds, beaten rice, green chilli, onion and dill leaves. Sabsige soppu dose can be served with coconut chutney or sambar or mixed vegetable sagu.
Sabsige soppu dose is prepared using the same common ingredients like rice, urad dal, fenugreek seeds and beaten rice. To beginwith plain batter is prepared. After fermentation, finely chopped green chilli, onion and sabsige soppu are fried, and added to the batter.
You can find many sabsige soppu recipes on this website like sabsige soppu saaru, nuchinunde, upsaaru, masale vade and many more recipes.
If you are looking for more breakfast recipes then do check our neer dosa, masala dosa, bisi bele bath, vegetable pulav and soft idli recipes.
I have made a video on this sabsige soppu dose recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 hours
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1/4 cup urad dal
- 1 tsp fenugreek seeds
- 1/2 cup thin or 1/4 cup thick beaten rice/avalakki/poha
- Ghee or Oil for cooking
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 - 2 green chillies finely chopped
- 1 onion finely chopped
- 1 small bunch of dill leaves or sabsige soppu
- Salt as per your taste
Instructions for making sabsige soppu dose:
- Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it for 4 - 5 hours.
- Now drain the water and transfer the soaked ingredients in to a mixie jar.
- Add in required water and grind it into a fine batter.
- Rinse and soak the avalakki or beaten rice for 10 minutes. I used thin beaten rice and hence didn't soak it.
- Add it into the mixie jar, which has batter. Grind it again for a while.
- Transfer it into a container. Add in minimum required water. Give a quick mix, close the lid and allow it to ferment for 7 - 8 hours.
- After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt and give a quick mix.
- Next heat 2 tsp of oil in a pan. Add in 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.
- Wait until mustard seeds splutter. Add in finely chopped green chilli and onion. Fry until onions are translucent.
- Followed by add in finely chopped dill leaves (sabsige soppu) and fry until leaves are soft. Switch off the stove and wait until warm.
- Add these fried ingredients to the batter and give a quick mix.
- Now heat the dosa pan. You can use any pan for set dosa. It turns out good in all kinds of pan. I used hard anodized iron pan. Now pour a laddle full of batter and spread it a bit. Please note set dosas should be thick and small in size.
- Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
- Open the lid. Drizzle little oil or ghee on top..
- Flip the dosa and cook on the other side for very little time. Note that cooking the other side for set dosa is optional. Serve it with chutney and sambar.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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