Take raw rice and idli rice together in a bowl. Wash and soak in enough water for 3 hours.

Take channa, tur, moong and urad dal in a bowl. Wash and soak in enough water for 3 hours.

Soak the whole dry red red chillies in little warm water 1/2 hour before grinding.

In a mixie jar, place the soaked red chilies along with little water. Add asafetida and grind to a coarse paste.

Drain the rice and transfer to the mixie jar. Add little water and grind to a coarse paste. It should be grainy to the touch resembling rava (sooji). Transfer to a bowl.

To the same mixie jar, add drained dals. Adding little water, grind to either coarse or smooth batter. Transfer to the same bowl.

Beat well for both the rice and dal batter to get mixed well and to aerate them. At this stage, you can store the batter as such in the fridge for 2-3 days or make adais immediately or rest the batter for 2 to 3 hours before making adai.

Place a tawa on the stove, grease it with oil and make sure that the flame is in medium heat.

To the batter, add chopped onion, grated ginger, murungai keerai, salt to taste and mix well. Add little water to adjust the consistency The batter should be dropping consistency slightly thicker than the idli batter.

Pour a ladle full of batter in the middle of the tawa and pat gently using the flat of the ladle to spread the batter. Make a hole in the centre (optional) and drizzle oil all around the adai.

Close the adai with a lid and let it cook for 1 to 2 mins. Open the lid and gently flip for the other side to cook as well.

No need to close with lid while the other side cooks for 1 more min.

Transfer to a plate and continue with the remaining batter to make more adai.

Serve hot with aviyal, jaggery, butter and coconut chutney.