Combine the semolina and curds with approx. 5 tbsp of water and mix well using a whisk.

Add the carrot, capsicum, onions, coriander, green chilli paste and salt and mix well. Keep aside.

Heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.

Add the tempering to the semolina-curd mixture and mix well.

Heat the appe mould on a medium flame and grease it using ½ tsp of oil.

Pour 1 tbsp of the batter into each mould.

Cook using ½ tsp of oil till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side as well.

Repeat steps 5 to 7 to make 21 more appes in 3 more batches.

Serve immediately with coconut chutney.