Wash and soak toor dal for 3-4 hours.

Drain water and grind it to a coarse paste.

Add grated beets, red chilly powder, pepper powder and salt and mix to form a thick batter.

Heat appe / paniyaram pan.

Add coconut oil in the moulds and add lemon sized ballas of the batter into them.

Cook until both sides are golden and crisp.

Serve them hot.