Dill Leaves Pancakes, or Goan Shepeche Polle, are a traditional Goan treat made with rice flour, grated coconut, and tasty dill leaves. The outside of these pancakes is crunchy, and the inside is soft. They're a great snack or breakfast food. People often eat them with coconut chutney or other foods.
Ingredients: 2 cups rice flour. 1/2 cup grated coconut. 1/2 cup dill leaves, finely chopped. 2-3 green chilies, finely chopped. 1/2 teaspoon cumin seeds. Salt to taste. Water, as needed. Oil for cooking.
Instructions: Put the rice flour, grated coconut, chopped dill leaves, green chilies, cumin seeds, and salt to taste in a large bowl. Add water slowly and mix well to make a smooth batter. It should be about the same thickness as dosa batter. Put a nonstick griddle or skillet on medium heat and lightly oil it. Put a small amount of the batter on the pan and spread it out in a circle to make a thin pancake. Put a little oil around the polle's edges and cook it until the bottom is golden brown and crispy. Turn the polle over and cook the other side until it turns golden brown too. Take the cooked polle out of the pan and do it again with the rest of the batter. Hot, with your favorite side dish or coconut chutney.
