Steps
- 1
Mix curd, beetroot, suji, green chillies, ginger garlic paste and salt together. Set aside for 15-20mins
- 2
Add water and adjust the consistency. Set aside for more 5mins
- 3
Heat a non stick pan, pour a laddle full of batter and spread it evenly in circular motion.
- 4
Add oil if you want. Cook from both sides.
- 5
Serve hot with coconut chutney.
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