Combine turmeric powder, ginger garlic paste, salt, soaked chana dal, red chili powder, chopped onion, rice flour, sesame seeds, chopped green chili, and chopped curry leaves in a bowl.

Add little water and knead into a soft, malleable dough.

Place a nonstick tawa/skillet on the heat.

Spread out a large piece of plastic or parchment paper on your work surface.

Grease your palms with oil.

Pinch a big ball of dough and place it in the center of the parchment or plastic.

Gently flatten it out to form a hand-patted disc.

Lift the paper, along with the rotti on it, and turning it over, place it on the skillet with the rotti down on the hot skillet.

Carefully supporting the rotti, peel off the paper.

Drizzle a little bit of oil along the edges of the roti and in the center, into the hole made on the roti, and allow it to sizzle and crisp up.

When it seems half cooked, flip the roti over with a spatula to cook the other side.

Cook well till you have brown patches on both sides.

Take the roti off the skillet, add a dollop of butter or ghee, and serve immediately.

Serve along with Sweet and Spicy Raw Mango Chutney or Ridge Gourd Pachadi.