dill leaves paratha /soy keerai (Sadakuppai) paratha recipe

Dill leaves look like grassy ferns that has a strong sweet-scented leafy greens. This special fragrance makes it very unique from other leafy vegetables.Usually they make vadai with this dill leaves.Here they generally call it as soyi keerai ,in Hindi its savaa and Kannada its sabbasige soppu. This dill leaves paratha is an excellent dish that is very fragrant and goes great with any raita. Sometimes even plain curd will be more than enough.Before using wash it well and for this paratha’s the leaves alone is used. Dill leaves has best anti-oxidant and anti-cholesterol properties. When making these parathas add these dill leaves in moderation otherwise it will become overpowering. Dill leaves have exotic flavour when it’s used fresh and its known well for its excellent digestive benefits.

dill leaves paratha /soy keerai (Sadakuppai) paratha recipe

INGREDIENTS:

Soy keerai/dill leaves – 1 hand full(wash, pluck the leaves part alone)
Wheat flour/godhumai mavu – 2 cups
Salt to taste
Oil for greasing and paste(as needed)
Oil for paratha – 1 tsp
Grated ginger – 1 tsp
Roasted jeera powder – 1 tsp
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Curd – 11/2 tbsp

Paste needed for layering paratha:

Wheat flour and oil mixed – make a paste and keep ready.

METHOD:

WASH CHOP DILL LEAVES

ADD ALL GIVEN INGREDIENTS TO FLOUR

ADD CURD

MAKE DOUGH BY ADDING OIL

MAKE SMOOTH DOUGH

SPREAD DOUGH SMEAR PASTE

MAKE FRILLS

MAKE BALL AND ROLL

MAKE PARATHA’S BY ADDING OIL

1.Wash,pluck the leaves alone from dill ,chop them and keep ready.
2.Take a broad vessel add wheat flour,salt,chilli powder,turmeric powder,jeera powder and grated ginger.
3.Mix and add curd to it mix everything to form a dough.
4.The dough should be soft and pliable,add a tsp of oil and knead well for 5-6 minutes till smooth.
5.Smear oil and keep covered for 20 minutes.
6.Now take a chapati roller and roll the balls by dusting it with flour.
7.Roll into a circle now apply the layering wheat mixture.
8.Fold it as shown(ribbons) in the picture and roll into a circular balls.
9.Dust more flour and roll into circular paratha’s.
10.Heat a chapati pan put this dill paratha’s and cook till golden on both sides.
11.Add oil as needed to be golden.
12.Adjust the flame and cook to perfection.
13.Serve it with any raita of your choice.

dill leaves paratha /soy keerai (Sadakuppai) paratha recipe

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Total Time 40 minutes mins

Ingredients

  

• Soy keerai/dill leaves - 1 hand full wash, pluck the leaves part alone
• Wheat flour/godhumai mavu - 2 cups
• Salt to taste
• Oil for greasing and paste as needed
• Oil for paratha - 1 tsp
• Grated ginger - 1 tsp
• Roasted jeera powder - 1 tsp
• Turmeric powder - 1 tsp
• Chilli powder - 2 tsp
• Curd - 11/2 tbsp

Paste needed for layering paratha:

• Wheat flour and oil mixed - make a paste and keep ready.

Instructions

 

• Wash,pluck the leaves alone from dill ,chop them and keep ready.
• Take a broad vessel add wheat flour,salt,chilli powder,turmeric powder,jeera powder and grated ginger.
• Mix and add curd to it mix everything to form a dough.
• The dough should be soft and pliable,add a tsp of oil and knead well for 5-6 minutes till smooth.
• Smear oil and keep covered for 20 minutes.
• Now take a chapati roller and roll the balls by dusting it with flour.
• Roll into a circle now apply the layering wheat mixture.
• Fold it as shown(ribbons) in the picture and roll into a circular balls.
• Dust more flour and roll into circular paratha’s.
• Heat a chapati pan put this dill paratha’s and cook till golden on both sides.
• Add oil as needed to be golden.
• Adjust the flame and cook to perfection.
• Serve it with any raita of your choice.
  

Notes

Too much of dill leaves added to this paratha makes it over powering.
If you don’t like grated ginger in your dough avoid adding it.
For this paratha it should be cooked well and for that add oil and cook it golden.
It goes very well with any raita.

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