Mix the grated radish, spring onions, green chillies, rice flour, grated coconut and salt with enough water to form a thick paste.

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Heat a non stick griddle and roast ¼ tsp sesame seeds for a minute.

Spread the pancake paste on the roasted sesame seeds to form a circle.

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Cook on a low flame till golden brown spots appear on the bottom of the pancake.

Spread some sesame seeds and oil on the top and flip the pancake and cook till brown spots appear on the other side and the pancake turns crisp.

Cut into wedges, garnish with chopped spring onions.

Serve with soya sauce or any dipping sauce.