Rinse rice thourougly and soak it in water for 3-4 hours.

Fry the cocunut pieces in 1 tablespoon ghee and keep aside.

Boil about 0.5 cup water in a non stick pan and add jaggery to it.Melt and strain the impurities. Allow it to cool.

Add the strained jaggery mix and soaked rice in a mixer to grind it into a semi coarse batter of right consistency (you can feel small bits when you rub the batter with your fingers).

Now transfer the batter from the mixer into a mixing bowl and add other ingredients cardamom powder,roasted coconut, sesame seeds, smashed banana and mix well to form a semi thick batter.

Allow this mix to ferment for about 4-5 hours.You can add some yeast and dosa batter to ferment it quick.

For frying Take a non stick pan and add the remaining ghee and oil (half and half) or you can opt for only ghee.

Now pour the batter with the help of a deep spoon into the pan and allow it to fry- When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both sides.

Repeat step 8 for making as many neyyappams with the batter.