Grease the plate or tray with oil and keep it aside near the work space.
Take a wide-open and thick bottomed pan and transfer the batter to the pan and cook the batter on the medium flame.
When the batter is getting hot keep on stirring because it starts forming lumps when it is getting hot.
The batter should not stick to the bottom. Cooking the batter is the tricky part of this recipe. So make sure to stir continuously.
Take a spoon full of batter and spread it on the greased plate and if you are able to make a roll, then the batter is ready. Or else cook the batter for little more time.
Above all, the batter should be cooked on the medium flame only. And continuous stirring is required to avoid lump formation.
When the batter is ready, transfer the batter on the greased plate immediately and spread with a spatula. It is hard to spread when the batter even a bit cold.
Let the batter cool down and cut the batter into stripes with a knife. Then sprinkle grated coconut leaves and chopped coriander leaves on the top.
After that from one edge start rolling the stripes to the other edge tightly. Repeat the same process for other rolls well.
If the stripes are lengthy, make two rolls with a stripe. The thickness of the stripes depends on the batter and the length depends on the greased plate.
Arrange all the rolls in a plate and sprinkle some grated coconut on the top.