This is one of the method I make and it turns out really good.

Wheat flour - 1 cup

Maida flour - 1/2  cup

Rice flour - 1 cup

Jaggery - 2 cups

Coconut grated - 1 cups

Cardamom powder - from 7 to 8 nos

Ghee - 1 1/2 spoons

Oil for frying 

In a vessel add warm water and jaggery. Keep stirring untill all the jaggery dissolves. Add all the flour one by one to the jaggery water and keep stirring continuously without forming any lumps.  Add the grated coconut and cardamom powder. Make a batter thicker than idly batter and it should be free flowing too.

It is always better to use Kuzhipaniyara maker to make appam so that it comes in full round shape and intakes less oil/ghee. If it is fried in oil use very less oil in a shallow and small pan. Use a small round laddle to pour the batter into the oil. Fry both the sides untill golden brown.