Was and soak idli rice, urud Dal and fenugreek seeds separately.
Grind them separately and mix them to form a creamy batter.
Ferment it over night.
In a pan, heat oil splutter mustard, red chillies and curry leaves. Further add chopped onion, greenchillies, garlic and ginger. Give it a good stir and add boiled mashed potatoes salt and turmeric powder to it. Add little hing and stir it well. Add chopped coriander leaves to it and switch off the flame.
Roll this masala into balls.
In an appe pan. Pour the fermented mixture and top it with this masala ball. The ball drowns in it.
Now flip the balls to cook the other sides.
Serve them hot with some coconut chutney and sambar.
