Melt the jaggery in a sauce pan over medium heat along with the ¼ cup of water.
Mix all the three flours together.
Pour the melted jaggery to this.
Mash the banana witha fork and add to the mixture.
Add the coconut slices and cardamom and mix well.
Add more water, if needed, to get to a pancake mixture consistency.
Heat a tablespoon of oil in each compartment of the pan. Pour the batter till it fills the compartment.
Let is fry over medium-high heat. Turn over with a skewer, when the top seems to be almost cooked and the sides of the appam starts to brown.
Keep frying till the skewer comes out neat when inserted into the appam.
Remove and drain on paper towels.