Unniyappam

Make the jaggery syrup: In a small saucepan, combine the jaggery and 1/2 cup of water. Heat on low-medium flame, stirring until the jaggery dissolves completely. This should take about 4-5 minutes. Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool slightly.

Prepare the batter: In a small pan, heat 2 tbsp of ghee. Add the chopped coconut bits and fry until they turn golden brown, about 2-3 minutes. Set aside. In a large mixing bowl, peel and mash the ripe bananas into a smooth paste with no lumps. Add the rice flour, cardamom powder, baking soda, and salt to the mashed bananas. Pour the warm (not hot) jaggery syrup into the bowl. Mix well to form a thick, smooth batter, similar to idli batter consistency. Ensure there are no lumps. Finally, stir in the fried coconut bits.

Rest the batter: Cover the bowl and let the batter rest for at least 2 hours at room temperature. This helps the flavors meld and creates a softer texture.

Cook the Unniyappam: Heat an unniyappam pan (aebleskiver or paniyaram pan) over medium-low heat. Add about 1/2 tsp of ghee or coconut oil into each mould. Once the ghee is hot, pour the batter into each mould until it is 3/4 full. Cook on low heat for 3-4 minutes, or until the bottom is golden brown and the edges start to set. Using a skewer or a small spoon, carefully flip each appam and cook the other side for another 2-3 minutes until golden brown and cooked through. Remove the cooked unniyappam from the pan and place them on a paper towel to drain excess oil. Repeat with the remaining batter.

Serve: Serve the unniyappam warm as a delicious snack or dessert.