In a bowl, combine the all-purpose flour, semolina, rice flour, jaggery water, and oil. Mix well to make a smooth batter. Cover and let it rest for 2 hours.

To prepare the stuffing, heat the milk in a saucepan and simmer until it reduces by half. Add the rice flour and semolina, stirring constantly to avoid lumps. Add the grated coconut and jaggery, and keep stirring. When the mixture becomes thick, turn off the heat and let it cool.

Check the batter to make sure it pours easily. If it's too thick, add a little water. Heat a skillet or griddle and lightly grease it. Lower the heat, pour a tablespoon of batter onto the skillet, and spread it out. Flip once, then add the prepared stuffing on top.

Fold both sides of the crepe inward and press gently so it sticks together. Your patishapta is ready to serve.