Heat vegetable oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, cumin seeds, and chana dal and fry for 5-6 seconds.
Add asafoetida (hing), whole curry leaves, grated ginger, finely chopped green chilies, dry red chilli (broken into small pieces), and whole cashew nuts, and fry until cashew nuts turn slightly brown. Stir frequently while frying.
Now add fine rava to the pan and roast it until slightly browned (3-4 minutes). Stir continuously while roasting to avoid the rava from burning at the bottom of the pan.
Remove the pan from the heat and let the rava cool down completely. Transfer the cooled roasted to a large mixing bowl. Add plain yogurt and grated carrot to the bowl and mix well.
Add ½ cup of water and mix well.
Cover the bowl with a lid and keep it aside for 15 minutes.
Now add 1 teaspoon ENO fruit salt and ½ teaspoon regular salt and mix well.
Heat an appe pan over medium heat. Add vegetable oil to each cavity.
Using a spoon, pour the batter into each cavity. Do not overfill.
Cover the pan with a lid and cook until the appe are golden brown from the bottom.
Flip with the help of a spoon and cook uncovered from the other side for 2-3 minutes. Remove the rava appe from the pan and serve hot.