Unniyappam

Wash the rice and soak it for 6 hours.

Grind the rice along with bananas by gradually adding water. The rice batter should not be too fine; it should have small rice crumbs.

Boil jaggery with 1/2 cup of water until it completely melts.

Pour the lukewarm jaggery syrup into the rice batter and mix well.

Roast the coconut pieces in ghee until they become light brown.

Add the roasted coconut, cardamom powder, and a pinch of salt to the batter and mix well.

Cover the batter and allow it to ferment for 8 hours in a warm place.

After 8 hours, heat the unniyappam pan and pour some oil into each mold.

When the oil becomes hot, add the batter into each mold with a spoon.

Fry until golden brown on medium flame, flipping both sides.