For the coconut filling :
Fresh grated coconut - 1 coconut
Dark Jaggery / Molasses - 1 cup approximately, depending on the quality of the jaggery and sweetness desired
Water - 2 tbsp
Ghee / Clarified Butter - 1/2 tsp
Place the jaggery in a large heavy pan with 2 tbsp. water and put it on medium flame. Once the jiggery melts, add the grated coconut.
Continue to stir once in a while. Slowly the coconut gets cooked and the mixture becomes thick and bubbly. Now stir continuously till the mixture is almost dry and leaves the sides of the pani. Add the ghee and mix well.
Remove it from heat and leave it aside to cool down a little.
For Appam :
White Rice - 1 cup
Urad Dal - 1/2 cup
Water - 5 cups
Ghee for cookin the appams
Mix rice, dal and water and soak overnight or for a few hours.
Remove from the soaked water and blend the mixture in a blender with a few tbsp. of fresh water till it becomes a smooth paste.
Cover and keep the paste overnight to ferment.
Once it is fermented, add a little water to the rice dal paste and mix well to make a thick pancake like batter.
Heat a abelskiver / paniyaram pan and add a little bit of ghee to each of the holes. Drop a tsp of batter and then put small portions of the coconut mixture. Add some batter again to cover the filling. Now cover the pan, reduce the heat slightly and cook for 5 minutes. Then turn the appams and cook on the other side till brown and crispy.
Serve hot as it is or with chilled sweet thickened milk.
Adapted from http://kichukhonn.blogspot.com/2016/01/jaggery-and-coconut-stuffed-sweet.html