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  1. Mix together all the ingredients for the batter and add 1/2 cup water and whisk to make a batter of little over dropping consistency ( Little thick than that for pakodas)Adjust water or besan ,as required.
  2. Heat 1 tsp oil in a pan , and add mustard seeds,cumin seeds and ajwain. Once mustard splitters ,add curry leaves and fry. In a mortar and pessle ,pound together garlic ,chillies and ginger to form a paste.Alternately grind them coarsely in a mixer ,w
  3. Add salt, lemon juice and coriander and mix. Cool the mixture on a plate and make small marble size balls out of them. Heat the appam vessel/pan and drizzle a drop of oil in each cavity. pour a tbsp of batter in each cavity and dunk the potato balls
  4. Turn the wadas to cook from the other side as well for 1 - mins on medium flame. Drizzle some oil if needed. Serve hot with dry coconut garlic chutney ,or regular mint and tamarind chutneys. You can also pair them with pav and enjoy them guilt free!

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