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 moisten the ladle

After one side is cooked well, turn and drizzle oil

Cook the other side and serve hot