When the water starts boiling, add salt, jeera, chopped chillies, til, coriander, curry leaves, 2 tsp oil and fried methi leaves.
Lastly, add rice flour slowly stirring continuously to form a tight dough.
Cover and leave aside for 10 to 15 min.
Remove the lid and knead the dough well till it becomes soft and pliable without any lumps.
Make big lemon sized balls, put the ball on a plastic paper and pat it to form a roti of diameter 5 to 6 inches (a little thick)
To get a neat round, use a plastic/stainless steel lid of same diameter as a cutter.
Collect the extra pieces of dough and use to prepare another roti.
Lift the plastic sheet, allow the roti to fall on your palm.
Drop it carefully on pan.
Cook the roti on a dosa pan/tawa with a little oil till crisp, brown spots appear on both sides.
The result will be crisp rotis with soft central portion.
Serve with coconut chutney/allum chutney (ginger).
Tip: These rotis can be prepared in advance (without frying ), kept in a wide box, (with a little oil smeared over the rotis to avoid sticking to each other) in the fridge overnight and prepared for breakfast in the morning. Grated carrot can be used in place of methi (for kids).