Heat 1/4 cup of water, add jaggery to it. Keep stirring on medium heat for the jaggery to dissolve. Switch off the heat, filter it and set aside to cool. You do not have to make jaggery syrup.

Heat a tsp of ghee and fry the coconut bits until they change color to light brown. Keep it aside.

In the same pan, add another 1/2 tsp of ghee and fry the semolina on low heat until it changes color very slightly.

In a bowl mix together, semolina (ravai), rice flour, wheat flour, coconut bits, cardamom powder and filtered jaggery water.

Mix well and let it sit for 30 minutes. After 30 minutes, add needed warm water to get a dosa batter consistency.

Heat paniyaram/appam pan , add 1/2 tsp of ghee to each cavity/mould. Fill it with the prepared batter.

Cook covered on low heat. Once it starts to leave the sides, flip it over to the other side.

Cook uncovered until done. Insert a toothpick in the center of an appam to check if it is cook. If it comes out clean, the appam is cooked.

Repeat the same process for the rest of the batter.

Enjoy making these sweet appams/appe for Krishna Jayanthi or any day for that matter.