Kale leaves pesarettu

I am in love with this dish right now for its protein content and the tasty use of Kale leaves. It is so similar to murungai keerai adai (drumstick leaves adai)

Makes 10 pesarettus

For the batter:
sprouted Mung beans - 4 cups(can substitute soaked mung beans 2-3 cups)
Soaked Rice (1/3 cup) or rice flour (1/4 cup)
green chillies - to taste
salt to taste

Kale leaves - half a bunch
 sesame oil

Instructions for sprouting:
http://www.sproutpeople.com/seed/mung.html

I use the jar method - I fill yogurt containers with mung bean and soak in water for 8-12 hours. If seeds are soaked more than required time, they may 'drown' and will not sprout. Then I cover the container with cheesecloth fitted with a rubber band and drain out the water. Rest the inverted container in a colander or plate (if using plate tilt the container so the seeds don't rest in water that may have pooled in the plate) I keep filling and draining water every 12 hours to keep the seeds moist. Sprouts are ready in 2-3 days.  Grind the ingredients together.The batter should be of pouring consistency but should not at all be runny.

Chop up the kale leaves fine enough to allow spreading of batter and add to batter. The stems are crunchy and tasty as well but chop up real fine to allow them to be cooked and for easy spreading of batter. Add to batter and spread on tava or pan. Thinner the spread, it is crispier and cooks faster. However pesarettu does not spread as evenly or as thinly as dosas do. Add sesame oil to the edges and flip to cook the other side.  Press down the thick portions with a flat flipping spoon to for crispier results only after the pesarettu is flipped.  The leaves may smell super raw and 'green' while chopping but they transform to a tasty cooked addition to the pesarettu and truly enhances it (just like drumstick leaves)

Troubleshooting:

If the pesarettu is too soft, and hard to work with on the tava, add more rice flour. if the pesarettu is too dry and cracks on the tava, rice flour is too much.

Let me know your favorite side dishes for pesarettu. I like Grand Sweets Kothamalli thokku and green chutney.

Use the rest of kale leaves to make very yum parathas by adding it to roti dough and (rolling like radish parathas)