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