In a mixing bowl, mix together ragi flour and salt.
Heat a pan with oil. Add mustard seeds and let it splutter.
Add urad dal, asafetida and cook for 10 seconds.
Add onions, ginger, green chili, curry leaves, a pinch of salt and cook till the onions turn translucent.
Transfer to the flour mix and mix with your finger tips distributing evenly.
Meanwhile heat water in a bowl and bring it to a rolling boil.
Add 1/4 cup water first and mix with a spatula to form an uneven lump and keep the bowl closed for 5 mins.
Adding more water little by little if required, using your hands knead into a soft dough.
Divide into 3 equal sized balls.
Grease a plastic sheet or a plantain leaf with oil.
Place the ball on it and pat into 5 inch diameter discs. Make sure the adai is neither thick not thin.
Heat a griddle and transfer the adai to it.
Drizzle few drops of oil around and let it cook for 2 mins over low flame.
Flip it over and let the other side cook too for 1 min.
Spicy Ragi Adai is ready. Transfer to a plate.
Continue with the other balls to make 2 more adais.
Serve hot with any chutney of your choice or with pickles.