Thursday, March 13, 2014

Kale Adai / Mixed Lentils Pancake with Kale

Preparation time: 20 minutes (excluding soaking time)
Cook time: 5 to 7 minutes (for each adai)
Serves: 5 to 6

Brown Rice / White rice - 2 cups ( I used brown rice)
Tuvar dal / Pigeon peas - 3/4 cup
Channa dal / Yellow split peas - 3/4 cup
Urad dal / Skinned Black gram - 1/4 cup
Kale - 2 cups, washed, stems removed and chopped finely
Onions - 2, chopped (optional)
Red chilies - 4 or to taste
Green chilies - 2 or to taste
Ginger - 2 inch piece
Asafoetida - 1/2 tsp
Grated or sliced coconut - 1/4 cup (optional)
Curry leaves - 2 springs
Fresh coriander leaves - 3 springs
Salt - to taste
Oil - for cooking

  1. Wash and soak rice and all the dals in enough water for 4 to 5 hours.
  2. In a blender add red and green chilies, ginger, salt and asafoetida.  Add the soaked rice and dal mixture with enough water and grind into a coarse thick batter.  You may have to grind the batter in two batches.
  3. Just before removing, add the curry and coriander leaves and pulse it to combine.
  4. Transfer the batter into a large bowl and mix in the chopped kale, onion and coconut (if using).
  5. Heat a cast iron skillet / griddle.  Place a ladle full of batter in the center of the skillet. Spread to form a round and thick pancake.  Make a hole in the center and drizzle oil all over the edges and in the center.
  6. Cook on a medium high heat until bottom turns golden brown.  Flip the adai / pancake and cook until golden brown.
  7. Serve hot with milakai podi / spicy dal powder and vellam / jaggery.

For a fat free version, make these protein packed adais in a waffle maker.


  1. Wow kale adai looks delicious and the loved the idea of Kale waffle! Way to go Latha!

  2. Healthy,protein rich adai, i love that kale waffle, fantastic job.


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