Wash and clean raw rice and soak in 3 cups water for 5 hours.
Drain out water thoroughly and make a smooth paste in mixer (in batches) with grated coconut and chopped jackfruit bulbs. Use only very little water (1-2 tbsp) during grinding.
Finally add melted and sieved jaggery, cardamom powder and dried ginger powder. Batter should not be very thick. It should be of pouring consistency. Keep aside the batter for 2-3 hours to allow it to ferment.
Heat unniyappam kadai on a medium heat. Sprinkle each mould with 1/2 tsp ghee.
Pour batter in each mould. Sprinkle a little ghee again over batter. Cover with a lid and cook on low-medium heat for 8-10 minutes until the edges separate from the kadai moulds and you start getting a nice aroma.