Clean and soak rice with fenugreek seeds, urad dal for 2 hours. Now grind it in your wet grinder by adding jaggery, cardamom pods and chopped jackfruit and banana along with it.

Use minimum water required to grind it to make a smooth batter. Transfer the batter in a closed pan and keep it undisturbed for minimum 2-3 hours for fermentation.

Just before making appams, add chopped coconut to the batter.

Now heat the appe 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 appe pan once it turn golden brown.

Follow the same step for the whole batter and keep adding ghee to cook the appams.