In a mixing bowl, combine rava, mashed bananas, yogurt, and enough water to make a thick batter.

Add grated jaggery to the batter and mix well until it dissolves.

Add rice flour, grated fresh coconut, assorted dry fruits, cardamom powder, and a big pinch of salt. Mix the batter thoroughly.

Allow the batter to rest for about 30 minutes. This helps the flavors to meld, and the rava absorbs moisture.

If the batter is too thick, you can add a little water to achieve a pouring consistency.

Just before making appams, add baking soda to the batter and mix well.

Heat the appam pan (also known as paniyaram pan) and add a drop of ghee or oil to each mold.

Pour a spoonful of batter into each mold and cook on medium heat.

Allow the appams to cook until the edges turn golden brown. Flip them using a skewer or spoon to cook the other side.

Once both sides are evenly cooked, remove the appams from the pan. Serve them warm.