1. Grind rice, coconut, jaggery and banana to a smooth paste.
2. Make sure to add VERY LITTLE water while grinding.
3. Add sugar, elaichi powder and mix well.(Note: Sugar is an optional ingredient.)
4. Adding some sugar gives a golden brown color to the eriyappa.
5. Heat the appam pan on low- medium heat.
6. Add a couple of drops on oil in each depression of the pan.
7. Fill the depressions with the prepared batter.
8. Cook covered on low heat - increasing the heat might burn the outer parts of the eriyappa while the inside is still uncooked.
9. Turn eriyappa with the help of a spoon and cook on both sides.
10. Remove from pan and drain on paper towels.
11. Serve hot and enjoy!!
12. Variation: You could even use jackfruit instead of bananas.

Courtesy: http://maneadige.blogspot.com/