Of course you can make it sweet as well as savoury.
Your basic flour for savoury ones is as below.
1 cup urid dal
3 cups rice
1 tblspn methi
1 ½ cups puffed rice/churmuri (Kannada) / churmure (Marathi)
v Wash urid dal and rice and soak them with methi for 12 hours.
v Grind with the puffed rice with a little water.
v Mix well and let it ferment for 12 hours again or till it becomes nice and light, bubbly.
v Mix well then add salt.
v Use this flour to make your 'Gundpangla', 'appe' or mountain.
To make 'Gundpangla', 'appe' or mountain you need a special tava or griddle, it like a muffin tray with holes in it. In the good old days it used to be made of some metal that my mother used call as 'Beed' now you get non-stick ones. The advantages are obvious less oil and food does not stick. (I remember trying to scrape off the older version in vain).
v Take the tava or griddle oil it a little and spoon the flour in the holes in the griddle.
v Cover. Cook for 5 minutes for the first round or till the top of dries a little. Turn them over.
v Serve them hot. I have served them chutney but you can serve them with sambhar also.
v Use finely chopped onions, chillies and coriander.
v You can also add finely chopped coconut pieces, ginger along with chopped onions, chillies and coriander.
v A variety of chopped vegetables like cauliflower, carrots, baby corn.