Soak the rice in water for about 5-6 hours along with par-boiled rice. In another bowl soak all the lentils together.
Drain the water completely and separately grind to a smooth paste both the Mapillai samba and lentils mixture.
While grinding lentils, add the curry leaves, dry chillies too.
Then combine both the batters together and add asafoetida and jeera/cumin powder. Let the mixture ferment for some time.
Heat a tawa and add 1 tsp of oil. Spread it along the tawa. Then take a ladleful of the batter and gently pour it on the hot tawa. Slowly with the back of the ladle, start to spread the batter evenly in a circular motion.