Adai is a lentil pancake and you can different vegetables to it and customize. Back home, we make adai with drumstick leaves usually. I do not get drumstick leaves here and kale is my closest substitute. Onion gives a nice crunch to the adai and kale blends in perfectly. Adai-Aviyal is a perfect combo. Off to the recipe. 
Kale Adai
Lentil pancakes with kale.
Ingredients:
- toor dal - 1/2 cup
- channa dal - 1/2 cup
- idli rice - 1 cup
- red chillies - 3
- asafoetida - pinch
- salt - to taste
- kale - 1 - 2 cups (chopped)
- onion - 1/2 cup (chopped)
- oil - as needed
Instructions:
Soak toor dal, channa dal, rice and chillies for 3 hours. Grind coarsely with water. The batter is slightly thicker than regular dosa batter.
Add the rest of ingredients except oil and mix well.
Heat a tawa and pour a ladle of batter. Spread to form a circle. Drizzle a tsp of oil around the edges. Flip over in a couple of minutes. Drizzle oil again.
When both sides are golden brown, remove from tawa and serve warm with side dish of choice. Aviyal is usually served with adai.
2 years ago: Avocado Banana Bread
3 years ago: Avocado Tomato Salsa
4 years ago: Dal Makhani (Low Fat)
5 years ago: Spinach Pesto
Pictorial
1. Soak toor dal, channa dal, rice and chillies for 3 hours. Take in a blender.
2. Grind coarsely. Use water as needed. The batter is slightly thicker than regular dosa batter.
3. Add asafoetida, salt, kale and onion. Mix well.
4. Heat a tawa and pour a ladle of batter. Spread to form a circle. Drizzle a tsp of oil around the edges. Flip over in a couple of minutes. Drizzle oil again.
5. When both sides are golden brown, remove from tawa and serve warm with side dish of choice. Aviyal is usually served with adai.
Tasty adai ready.
Enjoy!
