Heat oil in a kadai or skillet over medium flame.
Add mustard, cumin and let it splutter.
1 Teaspoon Mustard seeds, 1 Teaspoon Cumin seeds
Add onion, green chilies, saute and cook for 3-4 minutes or until onions turn soft and translucent. Add curry leaves and turn the heat off.
1 Onion, 4 Green chilies
In a wide bowl, combine semolina, yogurt, cooked onion mixture, coriander, salt, eno fruit salt, water as required and mix until everything is well combined without any lumps.
1 cup Fine semolina (rava), ¼ cup Yogurt, 1 Teaspoon Eno fruit salt, 1 Teaspoon Salt, ½ cup Water
The batter should neither be too runny nor too thick. It should be of pourable medium thick consistency.
Heat appe pan or Aebleskiver over medium heat, add ¼ teaspoon oil in each mould and grease with a brush.
1 + 2 Tablespoon Oil
Once the pan is hot, pour the batter about ¾ full in each mould.
Cook for about 2-3 minutes until edges become firm.
Gently flip each appe over with a skewer, chopstick or wooden spatula. Cook for another 2- 3 minutes or until other side cooks well.
Remove appe from pan. Repeat the same procedure for rest of the batter.
Serve hot appe with chutney and/or sambar.