Mix suji, oats and curd along with salt, ginger, green chillies and some water.

Make a thick batter and leave aside for 30 minutes.

Now take an appe pan and heat it.

Brush each pouch with oil.

Divide the batter into two and add 1 tsp of eno fruit salt, jeera and pepper to it and mix well.

It should be of dropping consistency.

Now pour appe into each appe pouch up to half and add a few chopped raisins and cashews on it.

Again top it with some batter and cook on low flame.

Flip and cook from both the sides.

Repeat with the remaining batter.

Add eno just before pouring in the appe pouch.

Soak the ready bhallas into the buttermilk mixture and leave for 1/2 hour to absorb the water from the curd by the time they will double in size.

For serving: Take chilled thick curd,season with salt and sugar.

Assemble bhallas in a serving dish and add the curd, both the chutneys.

Garnish with coriander leaves, pinch of red chilli powder and roasted cumin seeds powder.

Serve immediately.