Clean and soak rice with fenugreek seeds, urad dal for 2 hours. Now grind it in your wet grinder by adding jaggery and cardamom and banana along with it.
Use minimum water required to grind it to make a smooth batter. Leave it outside for 3-4 hours for fermentation. Just before making appams, add chopped coconut to the batter.
Now heat the paniyaram pan as shown in the above picture and add 2 tsp ghee to each partition.
Pour the batter in each partition and cook it on low flame.
Cook for few minutes and then turn it with a stick to cook the other side.
Remove it from the paniyaram pan once it turn golden brown. Follow the same step for the whole batter and keep adding ghee to cook the appams.
Recipe Notes
Add water in the batter once fermented if you feel its too thick and adjust the batter consistency.