Parupu urandai mor kozhambu

Soak 1/4 cup toor dal, 1/4 cup channa dal  and 2 red chilli for 2 hours and grind it coarsely with salt and Hing. Make lemon sized ball. Cover and cook in appe pan without oil on low flame. Flip both sides.

Soak 1 spoon toor dal, 1/2 spoon channa dal, 1/2 spoon Dania, 1/2 spoon jeera In water for an hour. Grind with g chilli, Ginger, coconut, water to a fine paste. Add the ground paste, beat the curd. Add salt, turmeric powder. Cool in med flame. When the froth comes, add parupu urandai and switch off. Temper on coconut oil mustard seeds and curry leaves.