Soak red rice, urad dal, chana dal & dried red chillies for 8 hours or overnight.
Add garlic cloves and grind into a not so smooth batter.
Mix in finely chopped cabbage. Add fresh coriander leaves.
Next add salt as needed along with asafoetida. Mix well. The batter should be thicker than regular dosa batter.
Heat the cast iron dosa tawa and set it on low flame. Pour a ladle of the adai batter and gently spread into a thick circle. Drizzle coconut oil around the edges. Cook until the bottom is golden brown.