Dill Jaggery Dosa
Ingredients
1 cup rice
1⁄4 cup urad dal
1⁄2 cup grated jaggery
A handful of fresh dill leaves (finely chopped)
Salt to taste
Ghee for cooking
Method
Soak rice and urad dal separately for 4–6 hours.
Grind to a smooth batter. Let it ferment overnight.
Mix in grated jaggery and chopped dill.
Rest for 30 mins.
Pour a ladleful on a hot tawa, drizzle ghee, and cook till golden.
Benefits:
Combines iron from dill, complex carbs, and jaggery.
Enhances digestive enzymes.
Who Can Eat It:
Ideal for anaemia, children, and fatigue issues.
Ideal For:
Breakfast or post-workout recovery.
Best Time to Consume:
Breakfast.
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