Clean, wash and soak he rice overnight. Scrape the coconut. Drain the rice and grind it along with scraped coconut and salt using very little water so that the dough is quite dry. Divide the dough into equal portions.
Grease a banana leaf and spread a portion of the dough using two fingers to make a ¼ cm thick chapati. Heat a griddle (tava) and grease it slightly.
Gently remove the chapati from the leaf and put it on the hot tava. Roast the chapati on both sides till lightly browned. Serve hot with mutton or chicken curry.