Mežerli - South Indian Style

Ingredients

In the South Indian adaptation of Mežerli, the traditional Turkish dish, we incorporate the flavors and ingredients commonly found in South Indian cuisine. The original dish uses Turkish spices and flavors, while the South Indian version includes traditional South Indian spices such as mustard seeds, curry leaves, and coconut. Additionally, the original dish is typically served with a yogurt-based sauce, while the South Indian version is accompanied by a coconut chutney for a tangy and refreshing twist. We alse have the original recipe for Mežerli, so you can check it out.

• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1 cup (200g) rice 1 cup (200g) rice
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 green chili, chopped 1 green chili, chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking
• For the coconut chutney: For the coconut chutney:
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut
• 2 green chilies 2 green chilies
• 1/2 inch ginger 1/2 inch ginger
• 1 tablespoon roasted chana dal (split roasted gram) 1 tablespoon roasted chana dal (split roasted gram)
• 1 tablespoon fresh coriander leaves 1 tablespoon fresh coriander leaves
• Salt to taste Salt to taste
• Water as needed Water as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the urad dal, rice, and fenugreek seeds together and soak them in water for 4-6 hours.
2. 2.
   Drain the soaked lentils and rice. Grind them in a blender to form a smooth batter. Add water as needed to achieve a pouring consistency.
3. 3.
   Transfer the batter to a large bowl and cover it with a clean cloth. Allow it to ferment overnight or for at least 8 hours.
4. 4.
   Once fermented, add cumin seeds, black peppercorns, grated ginger, chopped green chili, turmeric powder, and salt to the batter. Mix well.
5. 5.
   Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
6. 6.
   Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
7. 7.
   Drizzle some oil around the edges and cook until the bottom turns golden brown. Flip the pancake and cook the other side until golden brown as well.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   For the coconut chutney, blend grated coconut, green chilies, ginger, roasted chana dal, fresh coriander leaves, and salt in a blender. Add water as needed to achieve a smooth consistency.
10. 10.
    Serve the Mežerli pancakes hot with coconut chutney.

Treat your ingredients with care...

• Urad dal — Ensure that the lentils are soaked well and ground to a smooth batter for the perfect texture of the pancakes.
• Coconut — Use fresh grated coconut for the chutney to enhance its flavor and creaminess.
• Fenugreek seeds — Soak the fenugreek seeds along with the lentils and rice to aid in fermentation and add a subtle bitterness to the batter.
• Curry leaves — For an authentic South Indian touch, add a few curry leaves to the pancake batter for a fragrant aroma.
• Roasted chana dal — This ingredient adds a nutty flavor to the coconut chutney. Make sure it is roasted before blending.

Tips & Tricks

• Fermentation is key to achieving the right texture and flavor of the pancakes. Ensure the batter is left to ferment for at least 8 hours or overnight in a warm place.
• Adjust the spiciness of the pancakes and chutney according to your preference by adding more or fewer green chilies.
• Serve the Mežerli pancakes immediately after cooking to enjoy their crispy texture.
• The coconut chutney can be refrigerated for up to 2 days. Bring it to room temperature before serving.
• For a variation, you can add finely chopped onions, tomatoes, or cilantro to the pancake batter for added flavor and texture.

Serving advice

Serve the Mežerli pancakes hot with a generous dollop of coconut chutney. They can be enjoyed as a breakfast dish, a snack, or even as a light lunch. Pair them with a cup of hot masala chai for a complete South Indian culinary experience.

Presentation advice

Arrange the golden brown Mežerli pancakes on a plate and garnish them with a sprinkle of fresh coriander leaves. Serve the coconut chutney in a small bowl alongside the pancakes. The vibrant green color of the chutney against the golden pancakes creates an appealing visual contrast.