Add the soaked mixture to a blender along with the grated coconut.

Grind it into a smooth, flowing batter by adding water gradually.

Transfer the batter to a large bowl.

Mix yeast with warm water and sugar; let it activate for 5 minutes.

Add this yeast mixture to the batter and mix well to ensure even distribution.

Cover the bowl and allow the batter to ferment in a warm place for 8 hours or overnight. 

The batter should rise and turn light and airy.

Gently stir the fermented batter without deflating it and add salt. 

Adjust to a smooth, pourable consistency if needed.

Heat a griddle, pour a ladleful of batter, and spread it lightly to keep it slightly thick. 

Cover and cook until the base turns golden and the top cooks through with steam.