Drain the water and transfer the rice to a blender jar. Grind it to a very smooth paste by adding ¼ cup of water. It should not be coarse.

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.

Transfer this 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. I didn't need to add any additional water.

There is no need to ferment the batter and you can make adai immediately. You can also let it rest for an hour at room temperature before you make adai.

Heat a skillet and pour a spoonful of batter and shape it like a pancake. Make a small hole in the center. Drizzle ghee around it adai and also in the center.