Dry roast the ragi flour and semolina in a non-stick pan on a medium flame for 4 to 5 minutes or till it turns light brown in colour, while stirring continuously. Keep aside.

Heat the oil in a non-stick pan and add the mustard seeds.

When the seeds crackle, add the hing, curry leaves, green chillies and onions and sauté on a medium flame for 1 minute.

Add the carrots and sauté on a medium flame for 1 more minute.

Add the roasted ragi- semolina mixture and salt and sauté on a medium flame for 1 to 2 minutes.

Add water and cook on a slow flame for 2 to 3 minutes or till the water evaporates, while stirring continuously. Add the coriander, mix well and cover and keep aside for 2 to 3 minutes.

Serve hot with green chutney.