Soak the rice and methi seeds for couple of hours. Grind the rice, methi, coconut, jaggery, puffed rice and cardamom powder to a fine paste using water as needed. The paste should be of thick consistency.
Grease the cups on the appam pan with ghee.Place the appam pan on medium to low heat and add a spoonful of batter to each of the cups till they are ¾th full. Cover the lid. Let it cook for 3-4 minutes and when cooked, turn over the appas using a spoon and cook on the other side as well.
Repeat the process until you run out of batter. Serve warm.