Take a bowl add wheat flour, coarse flour, carom seeds, salt ghee. Mix well using your hands. Now knead a very stiff and tight dough with little warm water as required.

Cover the dough with a cotton cloth and let it rest for 20 to 25 minutes.

Now grease the appam vessel with little oil. Switch on the gas. Place the baatis made on appam vessel. Cover with the lid. Let it cook on low heat for 5 to 6 minutes. In between check. Once done, turn the baati on the other side. Same let it cook nicely.

For dal: Mix all the dal in a bowl. Wash and rinse dal nicely. Soak dal in fresh water. Then take a pressure cooker add dal, required water, salt and 1/2 teaspoon turmeric powder. Cook on medium heat for 3 to 4 whistles.Once done switch off heat.let the steam come out naturally.

Take a pan add ghee as required, once heated add cumin seeds, as it splutters add asafoetida, then onion, crushed chillies, ginger and garlic, Saute on medium to high heat till onions are pinkish brown, then add tomatoes, saute nicely, keep stirring until the tomatoes are cooked properly, add 1/2 teaspoon turmeric powder red chilli powder, salt,garam masala powder. Mix everything nicely.

Once the tadka is done add dal into it. Add lemon juice. Let it cook on low heat for 6 to 7 minutes. Be careful that dal doesn't stick in the bottom. Adjust salt.