Add ¼ cup whole bajra (soaked for 8 hrs and drained), ½ cup water and salt in a pressure cooker, mix well and cook till 5 whistles. Allow the steam to escape, open the lid, drain the water and keep cooked whole bajra aside. Combine 1¼ cups bajra flour, 1 cup grated carrots, 1½ tsp finely chopped green chilies, 1½ tbsp lemon juice, ¼ cup chopped coriander leaves, ¼ tsp turmeric powder, salt to taste, cooked whole bajra and 1½ cup water in a deep bowl and mix well. Heat a non-stick dosa tawa and pour ¼ cup batter over it. Tilt the tawa lightly to spread the batter evenly. Cook on medium flame till it turns golden brown from both the sides. Serve with green chutney.