Mix finely chopped vegetables salt, ginger paste, fennel seed paste and asafoetida in the idli batter and mix everything really well.
In a pan, put some oil. Add cumin and curry leaves and once the cumin crackles, pour the oil mix to idli batter and mix again.
Grease the appam maker with little oil. Preheat appam maker. Take mixture in a spoon and fill the moulds with the idli batter.
After filling all the molds, cover and cook for 2 minutes on low flame. When the appam get golden brown from beneath, flip the sides.
Cover again and cook for 2 more minutes. Cook until appam get golden brown in colour at both sides.
Take out the roasted appams in a plate and likewise prepared rest of the appams.
Serve with coconut chutney.
