Dry roast the moong dal till golden brown. Wash and drain the dal. Keep aside. Cook the moong dal with 1 cup of water until just cooked. Drain the water, mash it with hand.

Add the milk, plain flour and rice flour to the dal, whisk to make a smooth batter. Care should be taken that there are no lumps in the batter. The batter needs to be a medium-thick one with pouring consistency. If the batter is too thick, feel free to add a little water. Keep aside, 15 minutes or so.

Add the grated coconut and 3/4th of the jaggery to a pan and cook over a low flame, stirring frequently. Till the jaggery is well incorporated into the grated coconut. 5-7 minutes I would reckon. Remove from heat.

Heat a frying pan, brush with very little oil. Give the batter a hearty stir.

Pour 11/2 small ladle full of batter onto the middle of the pan, spread it evenly around the pan by rotating it. (This needs to be done real quick before the batter begins to set.) Cook till the batter just begins to set.

Place the coconut-jaggery filling lengthwise along the crepe and gently fold the crepe. Cook for another 3-4 minutes till the crepe has turned a light golden brown.

Serve hot or cold with reduced milk.