Soak whole moong in water for about 4 to 5 hours. After soaking, drain the water completely and put it in a colandar, so that there will not be any water content in the gram. Put it in a mixie and grind it coarsely. Just 1 to 2 rounds will do.
Remove and put it in a broad vessel. Add wheat flour, red chilli powder, asafoetida powder, turmeric powder, cumin and salt. Mix well. If required, sprinkle little water and knead it to a soft dough. Apply oil over the dough and keep it covered for 30 to 45 minutes.
Heat a Tawa. Grease it with little oil. Take an orange size dough and put it on the tawa and spread it with your fingers. (If you find it difficult to spread it with your fingers on the hot tawa, then take a banana leaf or a polythene sheet and make the adai and getly peel off from the sheet and put it in the tawa). Pour little oil around the adai. Keep the stove on medium heat and press the adai with a flat spoon so that it will spread little more and thin. Cook both sides till it become brown and crispy. For each adai, on medium heat it will take five minutes to get it crispy.