Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chili, red chili,  curry leaves, and asafoetida

After it splutters, add water, coconut, and salt

Bring to a boil. Once the water starts boiling add idli rava

Mix well till all the water is absorbed and kurunai is cooked. Sprinkle some water if required. Switch off the heat and cover it with a damp cloth

When you can handle the dough, take small portions and make small balls (if required use water) and flatten them. Add oil to the tawa and close the tawa with a lid. Grill the Adai on both sides. Serve warm with chutney