Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.

In a small pan add 1 teaspoon of Ghee and fry the coconut pieces until they are slightly brown in color.

In a bowl mash the banana into a puree with a masher, and to this add melted and strained jaggery, rice flour, coconut pieces, baking soda, crushed cardamom and water to make a thick pancake batter. Keep it aside for 30 minutes.

Heat oil in appakara (similar to Aebleskiver Pan and when it ready (around 365F) add batter to the mold. As one side ready (after 3 minutes) turn and cook the other side also (4 minutes). Remove it from the appakara when a skewer comes out clean. Repeat the process until the entire batter is finished.