Kale Adai or Kale & Lentil Savory Pancakes

A South Indian adai/pancake made with kale, rice and lentils. Its thicker and crispier than the Dosa. Often served for breakfast or as a light tiffin snack.
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting time: 3 hours
Total Time: 20 minutes
Author: Priya Lakshminarayan


  • 1 cup rice
  • 1 cup tur dal
  • 1/3 cup chana dal
  • 2-3 dried red chillies
  • 1/2 tsp asafoetida
  • 4-5 curry leaves
  • 12-15 leaves kale
  • salt as required
  • ghee as required


  • Soak rice (brown/white) for 3 hours in a vessel. Soak tur dal and chana dal in another vessel for 3 hours. Drain the water and grind the rice first by adding little water. Grind it to a very smooth paste. It should not be coarse.
  • Empty it into a mixing bowl. Grind the drained lentils along with asafoetida, salt and dried red chillies. Grind this coarsely. Transfer this to the mixing bowl. Add chopped onions, chopped curry leaves, blanched and chopped kale and adjust the salt as required. Give the batter a good mix. Heat a skillet and pour a spoonful of batter and shape it like a pancake. Drizzle ghee around it and cook the adai on medium flame till it turns light and golden. Flip and cook the other side the same way. Kale Adai or Kale & Lentil Savory Pancakes are ready.