In a large mixing bowl, add rava/sooji and curd. Mix well to make a smooth paste adding little water at intervals. Ensure that there are no lumps. Allow it to ferment for half an hour to 45 minutes so that the sooji absorbs the curd well. This will help the appe to turn soft, fluffy and will definitely increase in volume. After the resting time, mix the batter once again. If the batter is thick, add little water and mix it. To it, add the crushed walnuts and cashewnuts.

* Step 2

For the Tempering of the Rava Appe Batter: In a tadka pan add two tablespoon of coconut oil and fry the coconut bits in it until golden brown in color. Remove from oil and add it to the rava batter. In the same oil, add mustard seeds. Once it splutters, add cumin seeds, asafoetida, green chillies, curry leaves and turmeric powder and give a quick stir. Add this tempering to the rava batter and mix it well.

* Step 3

Next add the chopped onions, carrot and green bell pepper and mix until well combined. The vegetables can be sauted for a more better taste.

* Step 4

Lastly, add the eno and little water and mix it well. Add it just before cooking the paniyarams.

* Step 5

Add salt and mix it. The batter consistency should be thicker than the dosa batter. The rava batter is ready to make paniyarams.

* Step 6

Heat a non-stick appe/paniyaram pan. Add few drops of oil in each mould. Add a tablespoon of the rava batter in each mould.

* Step 7

Cover and cook on low flame for 3-4 minutes.

* Step 8

Once the bottom is cooked, spray little oil over the cooked appe and flip it upside down. Again cover and cook on low flame for another 2-3 minutes.

* Step 9

* Step 10

Rava Masala Appe is ready. Remove it from pan and serve it with coconut coriander chutney and schezwan chutney.

* Step 11

Similarly, do the same with the remaining batter. You can add some chopped coriander leaves to the rava batter and repeat the process to make small mini appe for kids.

* Step 12

* Step 13

To make the Coconut Coriander Chutney: To a mixer jar, add coriander leaves, coconut pieces, green chillies, salt and little water and grind it to a coarse paste. Transfer the chutney to a serving bowl. Coconut Coriander Chutney is ready. This chutney is tasty by itself but with tempering it taste even more better.

* Step 14

For the Tempering of the Coconut Coriander Chutney: Heat coconut oil in a tadka pan. Add mustard seeds and allow it to crackle. Add asafoetida, curry leaves and broken dry red chillies. Fry for few seconds. Off the flame and pour this tempering over the chutney.