Mix together wheat
flour, refined flour, semolina, rice flour, jaggery and cardamom powder in a bowl. Add sufficient water and whisk to a smooth batter. Keep aside for 4 hours to ferment.
Heat 1 tsp oil in a
non-stick pan, spread a ladle full of batter to a round pancake. Sprinkle 1 tbsp coconut on top. When the underside turns golden, flip and drizzle 1 tsp oil. Cook the other side till golden.
Arrange the pancakes
on individual serving plates and serve hot.