Spicy appo

Ingredients:-

1. Vati urid dal.
2. 1n 1/2 Vati idly rava (even 1:2ratio of urid dal n rice rava gives good taste n texture)
3. 1/2tbsp salt
4. 1tsp oil (to greese the moulds)
5. water to grind the batter.
6. 2-3 green chillies chopped finely (use more or less depending on your spice levels)
7. 1tbsp coriander leaves chopped
8. 1tbsp curry leaves chopped
9. 1medium sized onion chopped finely
10. Pinch of hing
11. 2tsps mustard seeds
12. 2tsps cumin seeds

Method:-

1. Soak urid dal for atleast 6-7 hours in enough water.
2. Soak idly rava seperatly at the same time as the urid dal in enough water (for 1 vati u need atleast 2 to 2n half vati water approxi.)
3. Now discard the water from the urid dal.
4. Grind urid dal in a mixer or grinder till smooth, very finely adding as little water as possible slowly while grinding.
5. Once urid dal is finely ground, add half the idly rava to it without the water and grind again for 1-2 rounds.
6. Remove the batter in a big bowl and mix in the rest of the soaked idly rava and the salt.
7. Give it a good mix using ur hand. 
8. Clean the mixer with little water and add it to the batter ( ensure batter is not too thin in consistancy, if you feel it will become very liquid reserve it to adjust the consistancy after fermenting)
9.  Mix well with hand again.
10. Cover with cling wrap or a tight lid and let it sit in a warm place for about 10 hours to fermant(takes less time in summers and longer in winters)
11. The process of making the batter is same as idly batter using rava idly , so any left over  batter of such idly can me used to make spicy appo like I do. 
12. Chop few green chillies and onions ,coriander leaves n curry leaves, hing and add to batter.
13. Heat appe pan , add little oil in each compartment and sprinkle add little jeera and mustard seeds . Let it crackle.
14. Spoon the batter in the appe pan and cover for 1-2mins and cook on slow flame .
15. Turn the appo using a pointed knife after loosening the edges and cook the other side by drizzling little oil till it is crisp. 
16. Remove from pan and Serve hot, goes well with ginger chutney.