Boil or soak urad dal until softened.

Drain the dal and grind coarsely.

Heat 2 tablespoons of ghee in a pan.

Fry the ground dal and dry spices (turmeric, ginger, coriander) in ghee for a few minutes.

Cover the pan and cook over low heat until the dal is cooked through.

Remove the dal mixture from heat and let it cool.

In a mixing bowl, combine the cooled dal mixture with flour, minced chilies, minced onion, sliced coriander leaves.

Gradually add water and knead into a stiff dough.

Divide the dough into lemon-sized balls.

On a lightly floured surface, roll each ball into a thin circle (roti).

Heat oil in a pan or griddle.

Fry each roti in the hot oil until golden brown on both sides.

Serve hot.