Grease a pan with ghee and roast makhana in medium heat until crisp.
Take besan in a bowl and add leftover idli batter to it.
To the batter add chopped onion, chopped green chillies, chopped curry leaves and salt.
Also add mustard seeds, chilli flakes, sambar powder, curry powder and eno.
Add roasted makhana and 1 tablespoon water at a time so that the batter coats the makhana well.
Heat an appam pan and grease each cavity with butter or ghee.
Spoon batter with makhana to each cavity.
Cover and cook in low heat for 5-6 minutes.
After 5-6 minutes remove the cover, flip the appams and cook for more 3-4 minutes or until golden brown.
Delicious and healthy makhana appams are ready to serve now.
