Roast oats on low heat for 5 minutes without adding oil. When cools down, add it to the mixer and grind to a coarse powder.
Add enough salt to it, add water little by little and mix well.
In a puttu maker, add a thin layer of grated carrot, top it with oats mix. If you are using the long cylindrical puttu maker, add 2 to 3 layers of grated carrots and oats mix. Cover the puttu maker with lid.
Steam cook for 3-5 minutes or till the steam escapes from top holes of puttu maker.
Wash the wheat well and soak it in water for two hours.
Add half a cup of jaggery water, boil and strain it.
Roast sliced coconut in a tablespoon of ghee until light brown.
In a mixer, grind the wheat, jaggery, cardamom and finely chopped banana.Add water if needed.
Add two tablespoons of semolina and mix well. Keep it aside for 30 minutes.
Now heat the Unniyappam pan. Add 1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.
When the oil becomes hot, with a spoon pour unniyappam batter in the moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.