In another pan, mix flours, carrots, ginger and chilli paste, salt, and mix well.Then make a thick batter with 1/2 to 3/4 cup water by adding it gradually. Meanwhile, keep the appe pan to hear on medium heat and grease with oil.

Then add the yoghurt mixture to the flours and whisk to form a lump free batter. Lastly add cooking soda and combine gently.

Pour spoonfulls of batter in the small molds and pour drops of oil around. Cover and cook till the base is golden brown.

Then flip over with a wooden stick or blunt knife and pour oil around the edges, cook covered till the cooked crisp. Make all the appe in similar way. Serve hot with chutney or yoghurt. Enjoy.

Note: I made sweet and sour potato gravy and peanut and red chilli chutney to go with the appe.
Note: If you don't want to add baking soda, then make batter without soda, cover and keep it for fermentation for 2 to 3 hours, then make appe.
Note: You can skip carrots and add same quantity of grated potatoes instead.