Wash and soak the rice and all the dals in water overnight. Drain and grind along with red chillies, ginger, and 2 green chillies into a fairly coarse batter by adding water as necessary. Keep aside
In a small kadai, heat oil, add the mustard seeds
When it starts to splutter, add 1 finely chopped green chillies, finely chopped ginger, and curry leaves
Pour this into the batter. Add salt and asofoetida and mix well
Heat a dosa tawa, pour ladleful of batter and spread it in a circle as done for a dosa. Pour some oil over this. When lightly brown, flip over and pour some more oil and cook until the adai becomes golden brown.
Remove on to a plate and serve hot with coconut chutney and salted butter (Amul, optional).