Grind oats to a powder.

Blend powdered oats, jaggery, rice flour, wheat flour, baking soda, and mashed banana together.

Add water and blend again to make the appam batter.

Ensure the batter consistency is similar to that of idli batter.

Heat ghee in a paniyaram pan over medium flame.

Add about 1/4 teaspoon of ghee in each appam-cup.

Drop a spoonful of batter into the hot ghee in each cup.

Fill the rest of the pan with batter to fry the appams.

Once the edges start to turn golden brown, flip the appams using a greased spoon to cook the other side.

Fry for another minute or so until the appam turns crispy golden all over.

Repeat frying in batches with the remaining batter.

Add less ghee while frying the second batch if the pan is well greased.

Serve as a snack.