Soak the rava in ½ cup of water, just ensure it is fully wet.

Cover it and keep it aside for 1 hour.

In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.

Add little water if needed and grind this into a fine paste.

Transfer this to a bowl.

Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.

Mix well.

Appam batter is ready.

Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour

You can go ahead and make the appams, not need for any fermentation.

Heat a appam pan and add little ghee in all the holes.

Pour the batter in the holes and cook in a medium flame.

Cover this cook.

When you see it gets cooked on one side, gently flip this using a spoon.

Cook for a minute, if needed add little ghee.

Take out from the pan.

Repeat the same for the rest of the batter.

These rava appams stay soft for 5-6 hours.