Step 1: Roast the Semolina

Heat 1 tsp of oil in a pan. Add 1 cup of semolina and roast it on a low flame for 2 minutes, stirring continuously.

Step 2: Prepare the Batter

Transfer the roasted semolina to a mixing bowl. Add 1 cup of curd and mix it well to form a thick paste. Cover the bowl and let the batter rest for 10 minutes.

Step 3: Adjust Batter Consistency

After 10 minutes, the semolina will have absorbed the moisture. Add 1/2 cup of water to the batter and mix well to achieve a smooth, slightly thick consistency.

Step 4: Add Seasonings

To the batter, add 1/2 tsp of salt, finely chopped coriander, green chilli, and grated ginger. Mix all the ingredients thoroughly.

Step 5: Activate the Batter

Just before cooking, add 3/4 tsp of baking soda to the batter and mix it in gently. This will make the appe light and fluffy.

Step 6: Cook the Appe

Heat an appe pan and grease each mold with a little oil. Pour the batter into each mold, filling them about three-quarters full. Cover the pan with a lid and cook on a low to medium flame for 2 minutes.

Step 7: Flip and Finish Cooking

After 2 minutes, open the lid, brush a little oil on top of the appe, and then carefully flip each one over using a spoon or skewer. Cook for another 2-3 minutes on the other side until they are golden brown and cooked through.

Step 8: Prepare the Masala Base

In a separate pan, heat 1 Tbsp of oil. Add 1 tsp of cumin seeds and 1 tsp of mustard seeds. Once they start to crackle, add a few curry leaves and cook for a minute.

Step 9: Sauté the Vegetables

Add the chopped onion to the pan and sauté for 2 minutes until translucent. Then, add the chopped capsicum and cook for another minute.

Step 10: Add Spices and Sauces

Add 1 tsp of Kashmiri chilli powder and mix well. Then, add 2 Tbsp of tomato sauce and 1 Tbsp of Schezwan chutney. Stir to combine all the sauces and spices with the vegetables.

Step 11: Combine and Serve

Add the cooked appe to the pan with the prepared masala. Gently toss everything together until the appe are evenly coated with the masala. Mix well and serve hot.

• Roasting the semolina prevents the appe from becoming sticky and gives them a better texture.

• Resting the batter is crucial for the semolina to absorb the moisture and swell up.

• Add baking soda just before you are ready to cook the appe for the best fluffy results.

• Cook the appe on a low to medium flame to ensure they are cooked through from the inside without burning on the outside.

• Add finely chopped vegetables like carrots, corn, or peas to the batter for extra nutrition.

• For a spicier version, increase the amount of green chilli and Schezwan chutney.