In a bowl, add the ragi, rava and mix well.
Add in the curd and just enough water if at all to combine the dry and the wet.
Let this rest for 10-12 minutes, for the flours to hydrate.
In the meantime, in a pan add a teaspoon of oil.
Once hot, add in the mustard seeds.
Once it splutters, add the curry leaves, carrot and hing.
Let it cook on high for a 1-2 minutes. We do not want to cook the carrots here, just stir fry.
Add this in the batter. Add the ginger and mix.
After 10-12 minutes, mix everything and make the a semi thick batter of dropping consistency without lumps.
Grease an idli mould and add enough water in the Idli Steamer for boiling.
Once the water has started boiling, add a teaspoon of fruit salt in the batter and add about 2 tablespoon of batter in each idli moulds (or as per size)
Steam the idli's for 10-12 minutes until done. (A toothpick or a knife inserted in one of the idli's should come out clean)
Remove and let it rest for atleast 1-2 mins.
De-mould using a spoon and serve it with chutney of your choice or with a dollop of butter and Podi.