Firstly melt jaggery with 1/4 cup of hot water and make a thick syrup out of it, Strain to take out any impurities and cool the syrup.

In a bowl take the rice flour and mix it with the jaggery solution and a pinch of salt

Chop the banana into 3 or 4 pieces, and add them along with the seeds from the cardamom pods;and grind everything together to a smooth nice batter.

And add the grinded banana mix into rice flour batter

Fry the coconut bits/thenga kothu in 2 tsp of ghee till it become light brown in colour and add the same into rice flour batter and mix well

Now check the consistency of the batter if it’s too thick then adjust with water and don’t make it watery if so adjust it with rice flour

Now keep the batter for fermented to a period of 3-4 hours

After fermented period heat the appe pan, in a medium heat pour needed oil in it and pour the unniyappam batter to each round to the half level as it will become fluffy

Once the one side is cooked turn it and cook the next side too, and drain the excess oil once it’s done