1 cup rice
1/2 cup chana dal
1/4 cup urad dal
1/4 cup poha
1 finely chopped onion
8 to 10 curry leaves
4 green chillies
Salt to taste
Soak urad dal, chana dal seperately overnight.
In the morning grind each ingredient separately to fine paste and drain the water
In the mean time, soak poha for five minutes and grind it with rice and then mix them together, keep it for fermentation for 8 hrs.
Grind curry leaves and green chillies add it to the fermented mixture along with salt, finely chopped onions and add some water to make the consistency like idli mixture.
After this put the appey mould (easily available in market) on burner heat it hot. Put oil in all the holes of mould and put small amount of prepared mixture in all the holes and put a plate over the mould.
Keep it on medium heat for 2 minutes then remove the plate, balls are prepared just put them upside down and add some amount of oil again and keep it for another 2 minutes until the colour becomes brown and crispy.
Take them out and serve it with hot sambhar and chuttney