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.