Multigrain Griddle cakes - Indian Supper Club

Name: Multigrain Griddle cakes - Indian Supper Club
Ingredients: ¾ cup whole wheat flour; ¼ cup flour of each: buckwheat, rice, quinoa or millet, amaranth (last two bring in texture & lightness); 3 tbsp chickpea flour; 3 tsp coriander-cumin powder; ½ tsp turmeric powder; Salt to taste; 2 tsp sugar; 4-5 cloves garlic grated or pounded to paste; 3 tbsp fresh coriander chopped; 1 medium onion grated or cut into small dice; ¼ cup yoghurt; 2 tbsp + ¼ cup oil; Water to bind the dough

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Thali meaning plate, Peeth is flour and dough. These multigrain Thalipeeth, are traditionally very Maharashtrian, and I have not found this being cooked

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Ingredients

¾ cup whole wheat flour
¼ cup flour of each: buckwheat, rice, quinoa or millet, amaranth (last two bring in texture & lightness)
3 tbsp chickpea flour
3 tsp coriander-cumin powder
½ tsp turmeric powder
Salt to taste
2 tsp sugar
4-5 cloves garlic grated or pounded to paste
3 tbsp fresh coriander chopped
1 medium onion grated or cut into small dice
¼ cup yoghurt
2 tbsp + ¼ cup oil
Water to bind the dough