Dill Leaves Crepes Or Shepuche Pole

Dill Leaves Crepes Or Shepuche Pole - Plattershare - Recipes, food stories and food lovers
Shepuche pole or Shepu ghavan or pancake or crepes are made with shepu or dill leaves, jaggary, fenugreek seeds, coconut and rice. It tastes amazing with coconut coriander chutney or hot tea. Healthy, quick to make and require few ingredients.
4.50 from 2 votes
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Prep Time5 hours
Cook Time10 minutes
Total Time5 hours 10 minutes
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • Rice dosa rice – 1 â¼ cup soaked overnight
  • 1/2 tbsp Fenugreek Seeds
  • 1 leaves Dill Leaves Finely Chopped - 1 Cup dill finely chopped
  • 1/4 cup Grated Coconut fresh
  • 1/4th cup Jagerry grated â
  • 1-2 tsp Salt or as per taste
  • 2 tbsp Oil â
  • to Water as required adjust the cosistency
  • Green Coriander chutney or serving, or coconut serving coconut


  • Soak rice and fenugreek seeds in water overnight. Next day blend the same in blender till smooth batter.
  • Blend dill leaves, jaggery, coconut together into fine consistency.
  • Add salt and water adjust the consistency of the batter to ensure it is not very thick not very thin.
  • In a nonstick pan drizzle oil. Spread all over with rubber spatula. Pour a ladle full or two, batter evenly in a circular motion into round shape.
  • Cover it with a plate for 3-5 seconds. Remove plate and flip it when the edges begin to rise from the pan. Cook it from other side too.
  • Serve hot with coconut chutney or tea, coffee.

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4.50 from 2 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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