To a mixing bowl, add ragi flour, onions, green chilies, cumin, coriander leaves and salt.

You can also add some grated carrots or coconut if you like.

Pour water little by little as needed and make a soft & slightly sticky dough.

Divide the dough to 5 balls. Keep them covered until used.

Lightly grease the tawa or griddle with few drops of oil.

Next to make the roti you can use a greased parchment paper, banana leaf or use the cool greased pan directly.

Place a ball of dough on the parchment paper or cool pan.

Spread the dough to a round roti with your greased fingers.

If the dough doesn't spread well, dip your fingers in water and spread it.

The roti must be neither too thin nor too thick. Very thin ragi roti will break and too thick ones will turn hard. Lastly dip your fingers in oil and smear little oil all over the roti.

Place the tawa or griddle on the stove and heat it.

If made on a parchment paper or banana leaf, invert it on the tawa. Gently press down over the tawa to transfer the roti, gently remove the parchment paper.

Cook the roti for a minute on a medium flame. Cover and cook until the ragi roti firms up and begins to leave the pan.

Flip it and cook on the other side by pressing down with a spatula. This way make sure the roti is well cooked on both sides.

Cover the roti. Cook for few mins till you can see the dough dries up & onions are cooked. Drizzle 1 teaspoon oil all over the ragi roti and spread it.

When done the dough won't be moist but will be cooked well with golden to brown spots on them. Stack the ragi rotis on a plate and cover them so they remain soft.

To make the next roti, you will need to use parchment paper or another cool pan. Otherwise wait until the used pan cools down completely.

If you try to spread the dough for next roti on the hot tawa it will stick up and will be unable to spread.

So use a cool pan or parchment paper, grease as needed and make the next one as described above.

Stack ragi roti to keep them soft. Serve ragi roti with chutney or dal.