A protein-rich, heavy crepe made from a blend of four different lentils and rice.
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Wash the rice and all four lentils together in a large bowl until the water runs clear.
Soak the rice and lentil mixture in enough water to cover them by 2 inches for at least 4 hours.
Drain the soaking water and transfer the mixture to a blender or wet grinder in batches.
Add the red chilies, fennel seeds, ginger, and salt to the blender; grind to a slightly coarse batter using minimal water.
Transfer the batter to a bowl and stir in the asafoetida and finely chopped curry leaves; the consistency should be thicker than regular dosa batter.
Heat a cast-iron tawa or griddle over medium heat and grease lightly with oil.
Pour a ladleful of batter in the center and spread it in a circular motion to form a thick crepe, then drizzle oil around the edges.
Cook until the bottom is golden brown and crisp, flip to cook the other side for 1 minute, and serve hot.
