Leftover Dosa Batter – 3 cups
Sour Curd – 1/2 cup (if batter is not sour enough)
Ginger – 1 inch piece, peeled and grated
Green Chillies – 4, finely chopped
Coriander Leaves – 2 tblsp, chopped
Coconut – 1/4 cup, chopped
Salt as per taste

For Tempering:
Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida Powder – 1/2 tsp
Curry Leaves – 1 sprig

1. Combine the dosa batter with sour curd, ginger, green chillies, coriander leaves, coconut and salt.
2. Mix well.
3. Heat oil for tempering and fry the remaining ingredients.
4. Stir the contents into batter and mix well.
5. Heat an appam pan and fill quarter of each depression with oil.
6. When oil is hot, add the batter to come halfway up the depressions.
7. Fry over low heat for 2 to 3 minutes.
8. Turn appam over gently with a skewer and fry the other side for 2 to 3 minutes, till golden.
9. Remove and drain excess oil.
10. Serve hot.

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