Dill pancakes (eggless)/ Shepucha Polaa

My great grandmother came up with this recipe to introduce dill to my grandmother and her siblings when they were little. Dill leaves as such have an odd taste but they are packed with essential nutrients (great source of protein, iron, magnesium, potassium).
This dish is delicious and it's hard to tell you are eating dill. In fact, every time I visit my mother, I ask her to make me these.

This recipe is simple & fuss-free and these pancakes/polaa can be eaten as a snack or even for breakfast. They taste great hot, warm or even cold. My partner likes having them with Greek yoghurt and honey. I like eating them without the frills. 

Here's what you need :

Ingredients

I use teacup measurements, as always.

15 gms fresh dill bunch washed and then patted dry. We use only the leaves and tender stalks*.

2.5 cups of wholewheat flour

1/3 cup rice flour

3/4 cup jaggery grated

Pinch of salt

Water

Ghee **(available at Indian/Asian/ Eko stores)

* If you like dill, feel free to add more.
** Ghee adds a unique taste to this polaa. You can always make these with unsalted butter or oil (for vegans).

Method

In a big bowl, add the wholewheat flour, jaggery, salt and rice flour. Add the dill leaves and their tender stalks as well. 

Add water slowly till you get a batter that's got the consistency of a pancake batter. 

Heat a non stick pan and add some ghee to it. 

Using a ladle, put some batter and spread it around like you do with a crepe or pancake. 

As the batter begins to dry, add a few drops of ghee to the top and after a minute, flip it around.

Allow to cook.

You can take out all the pancakes and then warm them before eating or eat them fresh. 

Have you tried making the South Indian polaa/dosa I posted earlier? It requires some time for fermentation but with the weather so great, it's super-easy. Here's the link. Alternately, you can try this buttermilk dosa.