1. Combine the flours, salt, spices, and coriander leaves in a large bowl. Rub the ghee or butter into the mixture. Gradually add warm water while mixing and kneading, until you have a smooth and elastic dough. Cover the dough with a moist cloth and set aside.
2. After 30 minutes or more, put a heavy griddle or over a medium-low flame. Break the dough into 12 parts. Take each part, form it into a ball, and roll it into a disc. Brush it with melted butter and fold it in half. Butter and fold in half again making a triangle. Roll it into a thin triangle. When the pan is hot, place a besan roti on it and cook each side for 2 or 3 minutes, using a little ghee or butter if the roti sticks to the pan. Then spread 1/2 teaspoon of ghee or melted butter over one side and rub it into the roti with the back of the spoon. Do the same with the other side. The besan roti is finished when both sides are golden-brown and freckled with red spots. Cook all 12 the same way. Offer to Krsna.