Preheat the oven to 180 °C.
Knead the jowar flour with carom seeds, ½ 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 2–3 mm thick chapatti and cut lengthwise into cracker shapes. Bake them in the preheated oven at 180 °C on a parchment lined baking tray for 20-30 minutes, or until crisp.
Serve with dips or chutneys of your choice.
Sorghum flour may be replaced with ragi, amaranth or any other flour.