Wash toor dal, chana dal, urad dal, idli rice, and raw rice well. Soak everything together with enough water and red chillies for 3–4 hours.

Grind red chillies first with a little soaked mixture until smooth.

Add remaining soaked ingredients, fennel seeds, and salt. Grind into a slightly coarse batter (not too smooth).

Transfer to a bowl.

Add curry leaves, coriander leaves, grated coconut, sorakkai, and asafoetida. Mix well.

Heat the tawa. Pour a ladle of batter and spread thick like adai.

Drizzle oil around and cook on medium heat. Flip and cook until both sides turn golden brown and crisp.

Serve hot and crispy.