Ragi Upma Dry roast the 1 cup ragi flour and 1/2 cup oats flour 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 1/2 spoon ghee or coconut 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 green peas and sauté on a medium flame for 1 more minute. Add the roasted ragi- oats 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. You may add Roasted peanuts as well. Serve hot.