Ragi Roti

Whisk together ragi flour, cumin seeds, salt, and asafoetida in a medium bowl. Whisk in coconut, cilantro, onion, chile, and, if using, curry leaves. Stir in melted ghee. Gradually add 3/4 cup water, 2 tablespoons at a time, kneading until a soft dough comes together. Shape dough into a ball, adding more ragi flour, 1 tablespoon at a time, if dough is very sticky.

Divide dough into 4 equal balls (about 41/4 ounces each), and cover with a damp paper towel. Working with 1 dough ball at a time, place on a 12-inch square of parchment paper. (Keep remaining dough covered.) With your fingers, press dough into a thin 8- to 9-inch circle (about 1/8 inch thick).

Heat a 12-inch cast-iron skillet over medium-high. Brush lightly with oil to coat evenly. Gently peel roti from parchment paper; transfer roti to preheated skillet. Using the handle of a wooden spoon, poke 3 small (about 1/2-inch) holes in center of roti. Drizzle about 1/2 teaspoon oil into holes and over surface of roti. Cover with lid, and cook until bottom of roti begins to brown and top looks mostly dry, 4 to 6 minutes. Remove from heat, and let roti steam in covered skillet 2 minutes. Transfer roti to a serving plate; cover with a clean kitchen towel to keep warm.

Repeat step 3 with oil and remaining dough balls, reheating skillet to medium-high after cooking each roti.

To serve, brush warm roti all over with ghee. Top with yogurt and tomato achaar or hot Indian pickle.