Take two large ripe bananas and mash them thoroughly.
Add one cup of rice flour and a half cup of wheat flour.
Put a 1/4 tsp of salt, 1/2 tsp of baking soda.
Add a 1/2 tsp of green cardamom powder and 3/4 cup of jaggery powder. If the jaggery has impurities, dissolve it in water, filter the dirt and add the jaggery water.
Put sesame seeds and the coconut.
Mix all the ingredients once well and gradually add water.
Approximately one cup of water may be needed to make the appam batter.
If you are using jaggery water instead of powder adjust water accordingly.
The batter should have a thick idli batter consistency.
Leave this batter aside for 10 minutes to rest.
How to fry unniyappam in a paniyaram pan:
Heat a paniyaram pan with a 1/4 tsp of ghee or oil in each slot.
Fill 3/4th portion of the slots with the batter.
Cover with a lid and cook for around 3 to 4 minutes until the bottom sides become golden brown.
Flip the sides and cook the other sides too for two more minutes until done.
When both sides of unniyappams are fried, remove them from the pan and serve them warm.