Rinse and soak the rice overnight in water for around 4-5 hours.

Drain the wter and grind it to a semi coarse batter.

Grind the bananas (Dwarf Cavendish) to thin paste.

Add the melted jaggery to the ground banana and make it to a fine paste.

Mix together rice batter, flour, banana, jaggery paste well.

Add water little by little, but the batter should be semi thick with dropping consisitency.

Fry the grated coconut in ghee and keep it aside.

Add the fried coconut, cardamom powder and baking soda to the batter.

Keep it idle for 30-45 minutes.

Heat oil in unniyappam kara, and when the oil is hot, lower the flame to medium.

Drop tablespoons of batter to the pan and fill the pits with batter up to a little more than 3/4th full.

When the bottom gets a golden dark brown, turn the unniyappam with a spoon and cook the other side too.

Once cook, remove and drain on a kitchen towel.