Preheat the oven to 180 ยฐC.
Knead the jowar flour with carom seeds, ยฝ tsp salt, ginger and sufficient coconut milk to make a dough. Knead the oat flour separately with sufficient coconut milk, dry herbs of your choice, sesame seeds and salt, into a dough.
Roll out each dough into a 2โ3 mm thick chapatti and cut lengthwise into cracker shapes. Bake them in the preheated oven at 180 ยฐC on a parchment lined baking tray for 20-30 minutes, or until crisp.
Serve with dips or chutneys of your choice.
Variations
Sorghum flour may be replaced with ragi, amaranth or any other flour.
Serves 8-10
