APPAM

Ingredients :

Raw rice soaked in water - 1 cup
jaggery - 1 and 1/4 cup (same cup as the rice to be used)
banana (green ones that you get in bombay) - 1/2 preferably well ripened
cardamom powder - 1 tsp
ghee for frying

Method :

grind the soaked rice and the jaggery in a grinder. (you can grind it in the mixie as well but ground in the grinder comes out well)
when it is almost done, add the bananas and grind for some more time so that the dough is well blended
(it should resemble a smoothie and the consistency can be like dosa mix)
add cardamom powder
take the appam vessel and add ghee in all the cups
pour the dough into all the cups except one (this is because when you pour the dough, the ghee tends to come up and fill up the vessel, this may prompt the ghee to fall off.
use a knitting needle or barbecue sticks and a knife to turn the appam and cook the other side.
once done, poke the appam with the barbecue stick and remove.

Note :
If you make the dough on the previous night, keep it outside (do not refrigerate) and then make the appams in the morning, the appams would be soft inside. This is because it will ferment a little. The indication of a good appam is when there are tiny holes inside them.