Method:

1. Roast coconut in a tsp of ghee till golden brown, set aside.(The tradition way used coconut pieces you can do that too). Next in a pan heat jaggery with water till it is fully dissolved. Switch off and strain to remove impurities.Allow it to cool.
   
2. In a mixing bowl, add rice flour, rava,cardamom powder,roasted coconut,sesame seeds(you can roast that too for few seconds) and banana. Then add the jaggery syrup to form a semi thick batter more like idli batter consistency. If its runny add little more rice flour to bring it to the desired consistency.Allow it to rest for atleast for 1 hr.
   
3. Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill ip up in each hole. Drizzle oil around the sides in each hole. Allow it cook - When you see the sides getting browned, then carefully flip over to other side with the help od a spoon and cook till golden brown on both sides.
   

Using the ground rice method - Check here for stepwise

1. Rinse and soak rice in water for 4-5 hours.Meanwhile boil about 3/4 cup of water in a bowl and add the jaggery to it.Melt and strain the impurities.Allow it to cool.
2. Add half of the strained jaggery and soaked rice in a grinder/mixer.Grind it to a semi coarse batter...if we touch the batter and rub it between fingers we should feel the small bits in it and yes that is the right consistency.
3. Then add all other ingredients - cardamom powder,roasted coconut, sesame seeds(you can roast that too for few seconds) , banana and mix well to form a semi thick batter. Allow it to ferment for atleast 4 hours - leaving overnight is best too.
4. Then repeat the last step for roasting/frying the uniyappams.

My Notes:

• As I've mentioned, I have not deep fried it. You can even deep fry them by pouring oil to 3/4 of each hole then adding the batter.
• Fermenting time is sure required for the appams to puff up well and to be soft. The fermentation happens quicker during summer but in winters it is best to keep overnight for fermentation if you follow the 2nd method.
• If you dont want to wait for fermenting, then add 4 to 5 tbsp of idli batter to quicken the process and make a instant version :)
• You can also roast the rice flour for 2mins then use it.
• You can deep deep fry them fully in ghee for a more richer version.