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Blend the soaked and drained idli rice, grated coconut, and water to make a smooth batter.
Add salt and mix well.
Heat a non-stick pan or tawa and pour a ladle full of the batter onto the pan.
Spread it out thinly using the back of the ladle to make a thin crepe.
Cook for 1-2 minutes until the edges start to turn golden brown.
Flip and cook the other side for another 30 seconds to 1 minute.
Serve hot with coconut chutney or a spicy curry.