Rinse and then soak rice for 3 hours in a vessel. Soak tur dal and chana dal in another vessel for 3 hours.
Drain the water and transfer the rice to a blender jar. Grind it to a very smooth paste by adding ¼ cup of water. Transfer to a mixing bowl.
Similarly, drain the water from the lentils and add to the same blender jar without rinsing the jar, along with asafoetida, salt, curry leaves, and dried red chillies. Grind this coarsely by adding ¼ cup of water.
Add the two pastes to the same mixing bowl. Add chopped onions and cilantro to the bowl.
Now add the required salt and mix it all together. Add water if needed to get the desired thick pouring consistency.
Pour batter into a skillet. Make a small hole in the center. Drizzle ghee around it adai and also in the center. Cook it on medium flame till it turns crisp and golden. Flip to the other side only when it loosens from the edges.
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