For the pancakes:
1 cup Rice flour
2 ½ cups Water
A pinch Salt
4 tsp castor sugar
 For the filling:
1 cup Coconut
3-4 cardamom crushed
Castor sugar

Method:
For the pancakes make a thin pouring batter with the rice flour, water, salt and castor sugar. Heat a small non- stick frying pan. Brush lightly with little oil. Pour a little batter into the pan. Swirling he pan so the batter costs the bottom of the pan thinly. Cover the pan and cook for 1 minute till the edges of the pancake begin to loosen. Take care not to brown the pancakes. Turn out onto clean board and flip over. Spread a little filling at one end and roll up neatly.  Arrange the pancakes on a flat serving dish. Sprinkle with grated coconut. For the filling mix together the coconut, castor sugar and cardamoms in a bowl.