For the pancakes:
Start by making a pour able batter using rice flour, all purpose flour, salt and semolina, whisk in the milk and remove lumps if any.
Allow this batter to sit for 30 mins.
Now to make the filling:
In a pan add in a small spoon of ghee, pour in the milk and sprinkle the semolina over it, mix well.
Now add in the jaggery, allow to melt if using it in its solid state.
Next add in the raisins and allow them to soften slightly.
Once the jaggery is well incorporated add in the coconut along with the cardamom powder and cook on a slow-medium flame until the mix comes together in a mass, once done, switch off the flame
To make the crepes, brush a small pan with a little butter or ghee and pour in 2 tbsps of the batter, twirl the pan around so that the batter forms a uniform circle.
Set the flame to slow, cover and cook till the top of the crepe gets slightly dry (no batter should transfer onto your finger when you check the top.)
Next, make a small log of the prepared filling that is slightly smaller in size than the diameter of the crepe and put it on one edge of the crepe.
Next with the help of your spatula roll the flap of the crepe over the filling, keep rolling gently till you form a crepe cylinder.