Heat 1 tbsp oil in a non-stick pan, add pistachios, almonds, cashewnuts, raisins and sauté till light golden.
Add coconut, cinnamon powder and jaggery, immediately switch off heat and mix well. Transfer the mixture into a bowl and keep aside.
Mix together rice flour, coconut milk and enough water to make a thick batter. Rest the batter for 5-7 minutes.
Heat a non-stick tawa. Spread 1 tsp oil with the help of a tissue paper and reserve the paper to use for other pancakes.
Spread a ladleful of the pancake batter on the tawa. Drizzle a little oil on the sides. Cook till the underside becomes brown. Transfer onto a plate. Similarly make all the pancakes.
Spread a little stuffing in the centre of each pancake and roll.
Place the pancakes in the pan and heat turning sides till the jaggery melts.
Transfer onto a serving plate and serve.