In a pan add jaggery and add 1/4 cup of water.

Let it boil and the jaggery gets dissolved.

Filter the impurities and the jaggery water again to the pan.

In a pan add the wheat flour, rice flour, coconut, and cardamom powder. Let the jaggery syrup boil for 3-4 minutes on a low flame.

Puree the banana in the mixer into a fine paste.

Add jaggery water and banana puree to the flour mixture.

Mix well, and add water to get the right consistency.

Add ghee to this and mix well. The batter consistency should be a little thinner than the idli batter and a little thicker than dosa batter.

Heat oil in a pan for deep frying. Take a small size deep ladle and take the batter in that.

Pour this carefully into the oil. Always pour one at a time. Do not pour more than one.

After putting it into the oil, the appam will rise slowly and will be fluffy too.

Flip the on the other side. Once it is cooked on both sides .take it out and drain them with a kitchen towel.

The appam tastes good when they are hot and also when they are eaten after a few hours. The next day it tastes even nicer.