Wash and soak the rice and dal separately in water for 2 hours.
Add red chilies and curry leaves to the dal. This helps to grind the red chilies smoothly.
Grind the rice into a fine paste, transfer to a bowl. Grind the dal and chilies along with cumin seed and pepper, Coarsely grind without adding much water. Add this to the bowl.
Mix the two batters together and add salt and asafoetida. Check the consistency of the batter, if needed add little water. The batter should be little thick than the dosa batter.
Heat a Tawa and spread 1 ladle of ada batter and spread it clockwise.
Drizzle 2-3 tsp of gingerly oil in the sides and centre. Allow it to cook over low flame, flip, add some oil and cook until nice and crispy.
Serve it hot with coconut chutney, idly podi or avial....