Unniyappam / Godda appo ( with rice flour, whole wheat & jaggery )

Rice flour ? 1 cup ( 100 g )
Whole wheat ( atta ) ? 1 cup ( 100 g )
Jaggery -1 - 1/4 cup ( or to taste )
Well ripe banana ? 4 small ( mash well )
Grated coconut ? ½ cup (50 g ) , optional
Water for mixing ( approximately 1 cup )
Cardamom powder ? ¼ teaspoon
Ghee -1 tablespoon
Non ? stick unniappam kadai

Mix all the batter ingredients ( from 1 - 7 ) together and blend in a mixer. Batter should be just like ?? Idli batter ??and pouring consistency. Keep aside for 2 hours.

Heat kadai on a medium heat. Sprinkle each mould with little ghee.

Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter. Cover with a lid and cook on a low heat for 12 ? 15 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.

It?s a delicious after school snack and it?s also a very popular sweet.