1. Mix together all the dry ingredients (items 2 through 6) and mix well
2. Add the grated radish,chopped cilantro and salt to taste and mix well.
3. Add water little by little and keep kneading into a dough.
4. Knead well until dough is soft. (Remember the dough should be soft but not sticky)
5. Roll into large lemon sized balls and roll out into a slightly thin circle using a little wheat/rice flour for dusting.
6. Place this on a hot pan/skillet/griddle/tawa and cook on both sides using a few drops of oil until each side has a few light brownish pink spots.
7. Serve hot with curry /dhal/ yogurt/pickle/raita of choice.

Notes:
In case you plan to keep the balance of the dough in the refrigerator do remember that radish makes the dough a little sticky after a while.
In this case just before using add one tablespoon or two of wheat flour to the dough and knead again before proceeding with the next steps.
The point of using coarsely ground coriander seeds was to taste the "bite" of the coriander seeds (just like using cumin seeds in the dish),in case you prefer it without the bite you can use equivalent amount of finely ground coriander powder.

Courtesy: http://veginspirations.blogspot.com/