In a mixie jar take grated jaggery, sliced bananas, cardamom and grind to a smooth batter.
Add Rice flour to the mixie jar and pulse just once or twice for it to mix well. Use 2-3 tbsp water if too thick.
Transfer to a mixing bowl, add grated coconut, salt and mix well.
The batter should be thick like idli batter and should be of dropping consistency.
Grease each indent of the kuzhi paniyaram pan (ebelskiver mould) with ghee.
Pour a ladle of batter into the mould till 3/4 full.
Drizzle few drops of ghee around and close with a lid and let it cook for 2-3 mins till it becomes golden brown.
Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins.
Transfer to a serving bowl. Proceed with the rest of the batter.
Serve these nei appam either hot or warm