Soak the rice and mung dal overnight in separate containers with 1 cup of water each.
The next morning, strain the mung dal and rice. Combine them together and add 4 cups of water.
Transfer to a blender. Blend until the mixture is smooth.
Wait 2 days (or until bubbles form) and the mix has a fermented smell. In warm climates, fermentation may take as little as 8 hours.
When you are ready to cook the crepes, combine the coconut flakes, cilantro, and spices. Add to the batter.
Heat a large frying pan or cast iron skillet and add the cooking oil of your choice. Pour approximately 1 cup of the batter in the pan to make one pancake, swirling the batter around the entire bottom of the pan.
Cook until the edges of the batter begin to pull away from the pan.
Flip over to the other side and let cook until the crepe is a golden brown and remove from the pan. Set aside on a platter.
Continue until the batter has been used up.