Firstly, in a bowl take 1 cup rava, ¾ cup curd, 1 tsp salt and 1 cup water.

Mix well, ensuring everything is thoroughly combined. Rest the batter for 15 minutes.

In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, a pinch of hing, and a few curry leaves. Splutter the tempering.

Add ½ onion and sauté until the onion softens.

Transfer the tempering to the rava mixture.

Also, add ½ a carrot, ½ a capsicum, 2 tablespoons of sweet corn, 2 tablespoons of coriander, 1 inch of ginger, and 2 tablespoons of coconut.

Mix well, adjusting the consistency.

Furthermore, add ½ tsp of Eno fruit salt and 2 tbsp of water. Alternatively, you can use baking soda.

Mix gently to form a frothy batter.

Heat the appe pan and add oil to each mould.

Once the pan is hot enough, add in the prepared rava batter.

Cover and simmer for 5 minutes.

Roast on low to medium flame until the appe turns golden brown.

Flip over and cook both sides.

Finally, enjoy Masala Paniyaram with chutney.