First powder red chilli, black pepper and salt* coarsely.
Add cumin seeds, rice, toor dal, chana dal and moong dal. Grind until coarse, rava like texture.
Transfer to a bowl. Pour boiling hot water to the mixture and mix to make thick batter.
Keep aside for 1 hr. Temper with Mustard, asafoetida, ginger, curry leaves.
Add grated coconut and mix well. Adjust the consistency with more hot water as it would have become thick after resting 1 hr.
The batter should be thicker than the regular adai batter.
Heat a heavy bottomed pan/ kadai, preferably iron.
Spread a thick adai over greased kadai.
Pour 2 tbsp of oil around and cook covered in lowest flame for 3 mins approx.
Open the lid and carefully flip and cook again for 2-3 more mins. Drizzle oil around again while cooking.
If needed, poke holes here and there for even cooking. Longer you cook in low flame, more crispier. But never be stingy over oil. Transfer to serving plate carefully.