Rice Crepes with Cucumber and Dill ( Neer Dosa)

Wanted to eat vegan and gluten free dinner . Rice and coconut are the first ingredients that come to my mind.
Rice and coconut crepes ,called neer dosa, is a popular Konkan dish. Basic recipe calls for just rice and coconut. I modified the recipe by adding dill herb and cucumber.
Dill leaves are a good source of calcium, anti bacterial and rich in dietary fiber.
Cucumber is mild vegetable and complements well with dill.

For the crepes:

3 tbsp dill  leaves(fennel )chopped
5 slices of organic cucumber
1.25 cups rice soaked 1-2 hours( either white or organic brown)
2  tbsp chopped or Grated coconut meat or dessicated coconut
Salt to taste
Optional 1 tbsp finger millet or buckwheat 

First grind the rice with water just enough to soak the rice. Grind until there's no or little coarseness, you can add more water if needed. Add the coconut and cucumber and grind until smooth. Add a tsp salt.Grind again for few seconds and empty the blender into another container.  The batter has to be liquidy, somewhat thinner than milk so that it can be poured easily. Stir in the dill leaves in the batter.

To make the Crepes, heat a skillet to a medium and pour a ladle onto the heated skillet. You could add 1/8 tsp oil onto the sides so Crepes don't stick to the skillet. Usually they don't.
The crepes are done when the sides come off of the skillet. Fold them into triangles or into halves when serving.

Serve with spicy pickle or chutney.