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    • Product Code: REC12
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Dry roast the ragi flour and semolina in a broad non-stick kadhai 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 broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the asafoetida, 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 4 cups of hot 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