Soak rice with fenugreek seeds, urad dal for 2 hours. Make a batter adding jaggery powder ,banana to it. Use very little water as we need a thick batter.
Leave it for 3-4 hours for fermentation at room temperature. Just before making appams, add chopped coconut to the batter.
Now heat the paniyaram pan ,add 2 tsp ghee to each partition.
Pour the batter in each partition & 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 paniyaram pan once it turn golden brown. Follow the same step for the whole batter. Serve warm or cold.