combine all the pulses, rice and enough water in a deep bowl, keep aside to soak for 10-12 hours
drain and blend in a mixer to a coarse paste using approx 1/2 cup of water
transfer the batter into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 4-5 hours
after fermentation add soda, salt and 2-3 tbsp water, keep aside
heat oil in a pan, add mustard seeds and asafoetida, add this tempering to the batter and mix well
mix cheese and chutney in a small bowl for stuffing
now heat an appe mould on medium flame and grease it using a little oil
pour 1 tsp of the batter into each mould
drop a tsp of stuffing and cover this stuffing by pouring 1-2 tsp of the batter again
cook using little 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 using a little oil
repeat with the remaining batter to make more appes
serve immediately with coconut chutney
