Wash and soak raw rice for 4 to5 hours and drain it.
Heat jaggery in a sauce pan adding 1 cup of water allow it to melt,strain it to remove impurities and keep aside.
In a blender add soaked rice,peeled bananas and melted jaggery and grind slightly coarse paste.(The consistency of the batter should not be too thin nor too thick,so adjust accordingly).
Heat ghee in a pan add coconut bits (thenga kothu) and fry until golden brown and set aside.
In a bowl add ground rice batter,cardamom powder,dry ginger powder,cumin powder,salt and fried coconut bits along with ghee then combine well and keep aside for 3 to 4 hours.
Heat unniyappam pan (paniyaram pan) pour coconut oil into each mould,When the oil become hot,reduce the flame and fill the mould with the batter (fill only up to 3/4th of the mould)and fry.
When the bottom starts browning,flip it over to the other side with a skewer. Let the other side get cooked until golden brown,remove from the pan and drain on kitchen towel.Repeat the same process for the remaining batter.
Soft and tasty unniyappam is ready!