Over medium heat, add 1tbsp ghee to a sauce pan and lightly brown the coconut flakes. Turn off the stove.

Soak the rice in a bowl with 4cups of water for 8 hours. Then strain. Rinse. Grind with enough water to make a smooth paste. Stir in wheat flour; whisk to combine. This will give a nice texture to unniyappam.

Add ½ c boiling water to cushed jaggery in a bowl. Let it dissolve. If the jaggery is pure then no need to strain. After it cools, add jaggery to the batter.
Mash the banana and add it to the batter. Stir in cardamom powder and dried ginger powder. Add a pinch of salt. Add water if needed. Consistency of the batter should be between the idli and dosa batter,
Mix the roasted coconut pieces with the batter. Keep the unni appam batter in a warm place for 8 hours to ferment.