Grate the coconut for 1/2 cups and keep aside
Make jaggery syrup by heating water and jaggery
Heat ghee in a pan
Roast coconut, till it turns light brown
Grind together the banana, roasted coconut and cardamom powder in a blender
Mix together the rice flour, maida, jaggery syrup(warm) and the ground mixture, slowly adding water
Stir well and make into a idli-batter like consistency
Keep aside for 3 - 4 hrs
Heat the oil in an unniyappam kara(heavy bottom pan with small pootholes(mould))
Slowly pour batter into the moulds and cook, till both sides are done
Take into parchment paper and allow to drain oil
Serve hot
