firstly, soak 1 cup rice for 4 hours.
drain off the water and transfer to the blender.
add 2 small banana and 3 pods cardamom.
blend to slightly coarse paste without adding any water.
now in a tawa take ¾ cup jagger and 2 tbsp water.
keeping the flame on medium, stir and dissolve jaggery.
boil to a thick consistency, further cool the jaggery syrup slightly.
filter the jaggery syrup and pour over rice batter. mix well, make sure to get thick dosa batter consistency.
urther in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces. roast to a golden brown without burning coconut. pour the fried coconut along with ghee over batter.
also add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda and pinch salt. mix well making sure to attain thick dosa batter consistency.
heat appe pan and pour half tsp of ghee in each mould of appe pan. pour the batter into each appe mould.
roast to golden brown on both sides or cook until the toothpick inserted comes out clean.
finally, enjoy unniyappam / neyyappam hot topped with ghee if required.
