Mix the grated vegetables, Jeera, Green chilies and the curry / coriander leaves in a large bowl.
Add rice flour and salt to this mixture till it becomes a soft dough.
You can add a little water if it isn't soft enough, but usually the juices from the grated vegetables will be enough to form the dough.
Knead the dough a little to mix properly and shape it into small balls.
Coat a non-stick pan with a few drops of oil.
Place one small ball on the pan and slowly press it into a round-shaped roti.
This roti should be thin like a chapati.
Make a few holes on the Roti with your index finger.
Place this pan on the stove under medium heat.
When the Roti gets cooked (it changes color from white to golden brown), turn it over with a non-stick handle.
This part is a bit tricky because the roti will stick to the pan if the non-stick has worn off or there isn't enough oil coated on the pan.
Remove the Roti from the pan, serve hot with pickle, chutney, sugar or spicy powder, and butter/ghee.