To begin making the Nei Appam /�Unniyappam recipe, wash and soak the rice in water for 2 hours. Strain the water completely.�Using a blender, grind the rice with very little water to a thick batter.�Melt the jaggery with about 1/4 cup of water. Stir in the jaggery syrup, mashed bananas, coconut, salt, eno and cardamom powder to the rice batter. �Make sure all the ingredients are well combined into the batter.The Nei Appam /�Unniyappam�batter should be of thick pouring consistency.Now, heat a paniyaram pan (a pan with cup shaped depressions). Add a teaspoon of oil or ghee to each depression. Now drop in a large spoonful of Nei Appam /�Unniyappam batter into each depression.Allow it to cook for a few minutes until you notice that the top is getting steamed. You can optionally cover the pan to cook the top of the�Nei Appam /�Unniyappam faster.Turn over after a few minutes to cook on the other side. Cook the Nei Appam /�Unniyappam on medium heat, as you want the batter to get cooked evenly from the inside as well.Once the Nei Appam /�Unniyappam is browned well and crisp on both sides, remove from the pan and serve hot.�Serve the�Kerala Style Nei Appam /�Unniyappam Recipe as a�Tea time snack�or even as a school snack box for kids.