In a large bowl, add the ragiflour, jowar flour, green chilly, onion, coriander leaves, jaggery, salt, crushed peanuts, cumin seeds and salt. Mix well.
Slowly incorporate the luke warm water little at a time and knead it, till you get a smooth, slightly soft dough. The dough should be very similar to Biyyappu rotti dough( Akki rotti, Rice flour rotti). Cover and set a side for fifteen minutes. The onion releases water and the dough will become little soft.
Smother the pan with oil, this helps the rotti from not sticking in the pan. Take a handful of dough and try spreading it evenly to form a flat disc. While spreading the dough, dip your hands in a bowl of water, this helps the dough from not sticking the hands and also helps in spreading the dough evenly.
Pour a tsp of oil around the rotti and cook on both sides till the rotti turns golden brown in color.
Alternatively, you can also use a greased banana leaf or a parchment paper to make the rotti.Spread some oil on the parchment paper and spread the dough . Drop the sheet upside down and cook for few seconds and gently remove the sheet. Finish cooking the rotti on both sides)
Repeat with the rest of the dough.
Serve with some pickle and plain yogurt.