First of all peel beetroots & wash it. After that grate it.

In a large mixing bowl take grated beetroots, onion finely chopped or grated, rice flour, semolina, ginger chilli paste, salt along with some water to make a thick batter & mix well.

Preheat a non stick tawa or pan

Pour some oil over the tawa & spread it evenly with a tissue paper or cotton cloth.

Now pour 2 tbsp of batter over the tawa & spread evenly into circular motion keeping it little thick.

Pour a tsp of oil over cheela.

Cover the pan with lid & cook the cheela for 2 to 3 minutes on medium flame.

When the cheela turns brown from beneath flip the side & let it roast from the other side.

Serve these hot cheela with any chutany (peanut chutany, coconut chutney or mint chutney) or sauce.