• Take together rice, dal and methi seeds in a large bowl. Wash it with plain water 2-3 times and drain. Soak them together, in plain water for 3-4 hours.
• After the said soaking time, drain any excess water from the rice and dal. Measure the other add-ons like coconut, cardamom and cloves and jaggery.

Let us Grind the batter

• Divide the rice mixture into two batches for grinding. Grind the first batch soft with ¼ cup of water. Transfer the ground batter into another vessel.
• Take the second batch of rice mixture, to this add fresh coconut, cardamom pods, cloves and banana. Grind it to a coarse texture.
• No need to add water to the second batch as we have banana to ease grinding. After grinding to a coarse texture, add the grated jaggery to the batter and grind again.
• Do not grind it very smooth. We need a bit of coarseness to get the crisp and crunch.
• Transfer the ground batter to the same vessel and mix both the batches of batter well. Let the batter rest for 15 minutes.

Let us Make Sweet Appam

• Heat a paniyaram/ableskiver pan. I used my cast iron paniyaram pan. Keep the heat simmer.
• Add ghee to each of the holes and brush the hole with the melted ghee using a silicon brush.
• Pour half a ladle of batter into each hole or fill ¾ of the hole with batter. Add more ghee on top. Cover and cook for 2 minutes. Make sure to keep the flame simmer.
• Remove the cover and check, the appams will be cooked with beautiful holes on top and bottom will be brown. Using a skewer, turn the paniyaram and cook on the other side too for a minute without cover. Add more ghee.
• i have a 7 hole paniyaram pan. I use a teaspoon of ghee to brush the pans and another 2 teaspoon of ghee for cooking the paniyaram both sides. So a 1 tablespoon of ghee shared with 7 paniyarams.
• Remove the paniyaram from the pan with the skewer. Repeat the process for batter. I got around 40 paniyarams for the above measurement.

Storing Instructions

• Leftover batter can be refrigerated for 3-4 days. I have kept it only for 4 days. Leftover paniyaram can be refrigerated in an air-tight container for 3 days. While serving, reheat the paniyaram in bursts of 20 seconds and serve.
• Be cautious while reheating, there is a chance of paniyarams bursting if you do it continuously. First time reheat for 20 seconds, then reheat for another 10 seconds if you prefer more hot.