Add all the ingredients except water in a wide vessel and wash well

Pour 3 cups of water (or enough water to soak) and add red chilli according to your taste

Soak for 3 hours. If it is not soft pressed, soak it for more time

In a mixie jar first add soaked chilli, a little rice, dal, and water used for soaking, and grind into a fine mixture

Transfer the batter to a vessel.  Coarse grind the rest of the dal, and rice along with a little water used for soaking. like idli rava texture in batches

Before grinding the last batch add turmeric powder and the required salt and grind to a coarse batter

Transfer and mix well

Add a generous portion of asafoetida and mix again

Keep the batter aside for 1 hour

Add oil to a wide pan when the oil is hot add onion and curry leaves

Saute onion till it translucent

Transfer to the batter and mix well. Moisture in the hot sauteed onion might add a little water to the batter. If required add soaked lentil rice water and mix well

Heat the griddle

When it is hot, add a little coconut oil and  grease

Add two ladles full of  batter into the skillet

Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center

Optionally sprinkle curry leaves and cook on low-medium flame

Before flipping take water in a bowl and moisture the ladle

After one side is cooked well, turn and drizzle oil

Cook the other side and serve hot