Soak both the moong dal and chana dal in warm water for 3-4 hours.
Drain out the water from the dal.
Add the dals to a food processor jug along with ginger and chillis.
Process to a paste which is not coarse or too smooth. If required you may add about ¼ cup water is your are using a blender jug.
Remove the ground mixture into a mixing bowl.
Add salt, cumin seeds and hing.
Using a whisk, whip the mixture till it becomes light and fluffy. The more you whisk it the lighter the batter becomes.
Heat the appe (paniyaram, aebleskiver)pan over medium heat.
Add about 1-2 drops of oil into each cavity.
Spoon the batter into the cavity, filling it ½ or ¾ of the way.
Cover the pan, lower the heat and let the lentil fritters cook. This will take about 2-3 minutes.
When the top of each fritter appears dryish, flip it over using a spoon or chopstick.
Add a drop or two of oil and let the other side of the fritters cook.
Repeat with the remaining batter, but make sure you whip it well before adding it to the appe pan.
Keep the fritters on the side till required.
Get the topping and chutneys ready.