Take rava, add yoghurt, ½ cup water and salt and mix well. Let it rest for 15 minutes. If the rava became too thick add a splash of water.
In a pan, add oil then add mustard seeds, urad daal, asafoetida, ginger, green chilli, onion, curry leaves and cook until onions soften.
Add turmeric powder and keep aside.
To the rava mixture add remaining ¼ cup of water and grind until smooth.
Add the sautéed onion mix into the rava. Mix well. Add coriander leaves chopped.
Just before frying add the baking soda.
Take an appam pan and add ghee, pour spoonfuls of batter and cook on both sides.
Serve with tomato chutney or coconut chutney.
