Boil the water in a small sauce pan. Add salt and oil.Bring the water to a rolling boil.
Slowly add the ragi flour and immediately turn off the stove.
Remove the pan from the gas top and mix until the ragi flour is completely mixed with the water.
Close the lid and set a side for 10 minutes.
After ten minutes transfer the ragi mixture to a greased plate and knead the dough for few minutes. There should be no lumps and it should be a smooth dough.
If you feel the dough is too sticky add little flour to get the right texture.Shape the dough in to six equal balls.
In a rolling surface, spread some whole wheat flour. Flatten the ragi dough slightly , and with the help of a rolling pin roll out the dough in to a circle. Dust with the flour, as needed while rolling the roti.