Take millet, all the dals in a bowl. Wash 3-4 times and soak for 3 hours minimum.
Once done, drain water. First grind red chilli and salt coarsely.
Top it with a hand full of the soaked millet mixture, little water. Grind until chilli is ground well.
Now add all the soaked millet dal mixture, little water and grind well. Texture should be fine enough that the proso millet is ground too like rava.
Transfer to a mixing bowl. Grind cleaned, roughly chopped vazhaipoo coarsely.
Mix to the ground batter along with chopped onion, curry leaves and asafoetida.
Mix well and adjust consistency with water if needed.
Heat a tawa, drizzle little oil. Spread a ladle full of batter to a thick adai.
Cook in medium flame. You can choose to cook covered if you want.
Flip and cook until both sides are golden in colour. Drizzle oil if needed.