1. Soak rice in water for at least 3 hours.
2. Drain water and grind rice with a little water to a fine paste.
3. Soak jaggery in water (water just till immersing level).
4. Filter to remove impurities from jaggery.
5. Add this to the ground paste and run the mixie once just for it to mix evenly.
6. Now transfer this to a serving bowl, add banana, cardamom powder, coconut and mix well.
7. If it`s too watery just add a tsp of wheat flour.
8. The consistency should be like dosa batter.
9. Set aside for another 2 hours.
10. Then heat paniyaram pan with little ghee in each hole.
11. Pour a spoon full of the batter in each hole.
12. When cooked on one side, carefully flip to other side - add oil/ghee if required.
13. Cook until both sides are golden brown.
14. The soaking time is more so I soaked rice morning and this was ready for snack time. The aroma of ghee with the appams is special about this neiappams.

Notes: If you dont have paniyaram pan then you can deep fry them by pouring a spoon full of the batter in heated oil and deep fry them until golden brown. You can also use half oil and half ghee to fry the appams.

Recipe courtesy: www.sharmispassions.com