Roast coconut in a teaspoon ghee till golden, set aside.(The tradition way used coconut pieces you can do that too). Next in a pan heat jaggery with water till it is fully dissolved. Switch off and strain to remove impurities. Allow it to cool.

In a mixing bowl, add rice flour, rava, cardamom powder, roasted coconut, sesame seeds(you can roast that too for few seconds) and banana. Then add the jaggery syrup to form a semi thick batter more like idli batter consistency. If its runny add little more rice flour to bring it to the desired consistency. Allow it to rest for at least for 1 hour.

Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill it up in each hole. Drizzle oil around the sides in each hole. Allow it cook - When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both the sides.

Enjoy unniyappam hot!