Take the ragi flour in a large bowl, add hing and salt and keep it aside.
Grind all the ingredients given under "To Grind" in a mixer , by adding ¼ cup water , to a paste
Add this ground paste to the ragi flour and make a soft, pliable dough. Add Water, only when necessary that to o a tablespoon at a time.
When ready to make the adai, heat a tava, amma used iron skillet. In a banana leaf, take a ping pong size ball of the dough and pat it using your fingers to make a thin round disc.
Invert the banana leaf on to the hot tava, with the ragi disc facing the tava. Peel the banana leaf slowly, leaving the adai on the skillet. Cook on both sides, by adding little oil/ghee.
Serve ho t with a coconut chutney or some raita. Taste heavenly when had hot. I had it after my photo session, so it was a bit cold, then too it was soft.