1cup chana daal
1 medium onion
2-3 green chillies
2-3 pods garlic
Soak the chana daal in enough water for about 4-5 hours.
Meanwhile dice the onion into small pieces.
Grind the soaked chana daal along with green chillies, jeera, garlic, cloves with little water in the grinder to a semi smooth paste. (The batter should be a bit coarse)
Add the diced onions and mix thoroughly and keep aside.Check for taste; if necessary add salt, chillies etc.
Heat the Appe/ Appam skillet and add 1 tsp oil into each groove.
Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.
Add the prepared chana daal batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.
Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.
Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.
If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.
When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.