Soak the millets, methi seeds and urad dhal overnight.
Soak the dhals separately overnight.
Soak the red chillies in water.
Grind the millets to a smooth batter.
Add the dhals and cooked rice and grind until slightly coarse batter is done.
Grind the red chillies in mixer jar.
Add all the batters and salt.
Add chopped methi leaves, cumin seeds, onion and mix well.
Heat a tawa and pour a ladle full of batter in it.
Spread it into a thick disc.
Drizzle oil on the sides and cook until the sides turn golden.
Flip the adai and drizzle some more oil.
Cook on medium to low flame until they are crisp.
Serve hot with a curry of your choice.