1/2longnendran banana (Fully ripe) - (2 if small variety)
1/8tspsalt
1/8tspbaking soda - optional
1/2cupjaggery
4-5tbspghee
Instructions
Soak raw rice in a bowl and dates (seedless or seeds removed) in another bowl for at least 3 hours. Grind together raw rice and dates in a Grinder with minimal water.
Now add in finely chopped coconut pieces/grated coconuts, cardamom and fully ripe banana (I used Nendran banana) and grind for 5 to 10 minutes.
Take the batter out to a vessel. add a pinch of salt and a pinch of baking soda.
Meanwhile, melt the jaggery and boil it to bring it to a one string consistency/ like honey.
Add this jaggery syrup to the batter and mix well.
Heat the paniyaram pan, pour ghee into each hole and pour 3/4th of the hole with the batter. Close and cook in simmer for 2-3 minutes. You can see that sides of appam is cooked well and easy to turn over to other side. Cook on both sides until brown. Take out when done and serve !