In a bowl, combine wheat and millet flours with salt. Add a little water at a time; beat until batter is smooth. Set aside for about thirty minutes. Heat a little vegetable oil in a large skillet. Add lamb pieces; cook until browned, stirring occasionally. Add chopped vegetables; mix well. Pour in 4 cups of water. Bring to a boil. Reduce to a simmer; cover and cook for about sixty minutes. Heat a shallow skillet with oil. Add a ladle-sized portion of batter; spread to form a smooth pancake. Brown both sides, flipping once. Repeat with remaining batter. On plates, arrange pancakes on a platter and spoon stew on top. Serve warm.