Clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside
Blend the sanwa millet and buckwheat separately by adding 2 tbsp of water in a mixer to a fine paste.
Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a bowl and mix well.
Heat a non-stick tava (griddle), pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5″) diameter thin pancake.
Cook, using ¼ tsp of ghee, till it turns golden brown in colour from both the sides.
Repeat with the remaining batter to make 14 more pancakes.Serve hot.