Dry roast lightly rice flour, wheat flour and semolina in a heavy bottom pan over medium low heat.

In another pan, heat 1 teaspoon ghee and fry cashews till golden brown and remove.

In the same pan, lightly roast fresh coconut until light brown.

Melt Jaggery in 1/4 cup water, boil for 2 min. and strain to remove impurities. Set aside to cool.

In a bowl, add in the roasted flour mixture, baking soda, a pinch of salt, sesame seeds, cardamom powder, roasted cashews and coconut. Mix well.

Now add mashed banana, jaggery syrup and mix well.

Add plain water if required to get a dosa batter consistency.

Heat Appe Pan, pour 1/2 teaspoon ghee/oil in each round.

When the ghee/oil is medium hot, pour the batter with a ladle into each round half way through. Close with a lid and cook well on both side until golden brown.

Remove and drain excess oil on a paper towel.

Serve warm or at room temperature.