In a mixing bowl, combine ragi flour, whole wheat flour, chopped drumstick leaves, onion, green chilies, cumin seeds, and salt.

Gradually add water and knead into a soft dough. Let it rest for 10 minutes.

Divide the dough into 4 equal portions and roll each portion into a ball.

Heat a tawa or griddle over medium heat.

Take one dough ball, flatten it slightly, and dust with a little flour. Roll it out into a thin circle using a rolling pin.

Carefully transfer the rolled roti onto the hot tawa. Cook for about a minute or until you see bubbles forming on the surface.

Flip the roti and cook the other side. Drizzle a little oil around the edges and cook until both sides are golden brown.

Repeat the process with the remaining dough portions.