In a mixing bowl, combine the roasted rice flour, all-purpose flour, rava, salt, and baking soda. Mix well.

In a saucepan, melt the jaggery with 1 1/2 cups of water. Once it boils, turn off the heat and strain the syrup to remove any impurities.

Pour the hot jaggery syrup into the flour mixture. Mix thoroughly until the jaggery syrup and flour are well combined.

Gradually add more water to the mixture to achieve a batter slightly thicker than idli batter, but with a flowing consistency.

In a small pan, heat 2 tablespoons of ghee. Add the thinly sliced coconut and fry until golden brown. Remove from heat and set aside.

Crush or grind together 1 tablespoon of sugar, cardamom pods, and cumin seeds.

In a blender, grind the bananas into a smooth paste.

To the rice flour mixture, add the fried coconut with ghee, banana paste, and the crushed cardamom-cumin-sugar mixture. Also, add sesame seeds. Mix all the ingredients together until well combined.

Heat enough oil in an unniyappam chatti (special pan for making unniyappams). When the oil is hot, reduce the flame to medium heat.

Using a spoon, pour the batter into each of the chatti moulds until they are 3/4 full.

Cook until the base of the unniyappams turns golden brown, then flip them over a couple of times to ensure even cooking.

Once all sides of the unniyappams are brown, remove them from the oil and place them on a kitchen paper towel to absorb excess oil.

Repeat the process for the remaining batter, adding more oil between batches if necessary.

Serve the Unniyappams warm with tea or coffee. Enjoy this delightful South Indian treat!