In a bowl add the rice, urad dal and chana dal.
Wash this twice and soak this for 3 hours.
Drain the water and add ½ cup of curd to this.
Grind this into a smooth paste.
No need to add water while grinding, the curd is enough.
Transfer this to a vessel and add salt.
Mix well using your hands and allow this to ferment this for 3 hours.
Some people don’t ferment this and straight away make the mor appam.
Fermentation makes it even more soft.
In a pan add 1 tbsp sesame oil.
Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
Saute till the dal turns golden brown and add asafoetida.
Mix well and add this to the batter.
Add ¼ tsp red chili powder.
Mix well and the consistency should be like a idli batter.
If it is thick, add thick butter milk to adjust the consistency.
Add little oil to the paniyaram pans.
Cover and cook it for few minutes.
Once one side is cooked, open and flip this.
Cook till the other side also cooks up well.
Take out and repeat to finish.
Serve Mor appams with kara chutney or coconut chutney.