Add ragi flour, salt, onion, coriander, and green chilli to a mixing bowl.

Pour warm water little by little and start mixing. Make a soft dough. Ragi dough cracks easily, so keep it slightly moist.

Grease your palm lightly and divide the dough into two equal balls.

Place one dough ball on a greased plastic sheet or butter paper. Gently press and flatten it into a round roti using your fingers.

Heat a tawa on medium flame. Lift the roti carefully and place it on the hot tawa.

Cook both sides for 1–2 minutes each until brown spots appear. Flip gently as ragi rotis are delicate.

Serve hot with curd, chutney, or any sabzi.