Grind the soaked rice and urad dal (optional) to a fine consistency and pour the batter in a vessel.

In a pan, add 1 tsp ghee and dry roast coconut scrapes and sesame seeds for a few seconds until they are slightly browned. Add jaggery and stir well and let it melt a little bit. Add this mixture to the batter.

Add mashed banana, dry ginger powder, cardamom powder, baking soda, salt and mix well.

The batter should be of pouring consistency like that of dosa batter. Best results are produced if the batter sits for 30 mins before you start cooking.

Heat paniyaram pan on the stove and in each mould pour about 1/2 tsp ghee or oil.  Pour one spoon batter mix into each mould just enough to fill them a little below their capacity.  The unniyappam will expand and almost become double the size when fully cooked.

Let them cook for few mins until they get golden brown at the bottom.  Then slowly rotate the appam using a wooden stick/ spatula (the accessory that came with the pan).  Cook on the other side for few mins so they get evenly browned on both sides.  Perfectly cooked appam will be crispy on the outside and soft on the inside and should melt in the mouth.