Soak raw rice for 1.5 to 2 hours in enough water.

Drain the water from raw rice and transfer it in to mixer grinder, along with grated coconut and puffed paddy grind them together to coarse paste. Add water just for ease of grinding.

Include peeled bananas and powdered jaggery with the ground batter and grind again to semi-fine batter. Add water to bring the batter to little thicker consistency than dosa batter.

Mean while heat a seasoning pan and dry roast the sesame seeds, as they splutter transfer them in to sweet appam batter. Include salt and combine well. The batter looks as in the image below.

Heat appam / paniyaram pan greasing some ghee in to each hole, pour prepared batter in to each hole. Cover the pan with lid and cook for few minutes. Once the top gets cooked turn each appam to other side and cook till brown.

Fluffy, porous textured sweet appam is ready to serve.

You can easily remember ingredients ratios as rice, puffed paddy and coconut are in 1:1:1 proportion.

Do not ever grind all the ingredients together, because jaggery may block and you will end up uneven grinding.

Initially rice, coconut and paddy should be ground coarsely then jaggery and banana to be added.

At the end of grinding, you can adjust consistency by adding water if needed.

Use of ghee for cooking appam yields flavorful appams, but if you prefer you can use oil.