Sunny Priyan
Grate the beetroot using a grater and set it aside. Then, chop the green chilies and coriander leaves.
Mix the Dry Ingredients in a bowl, add 1 cup of besan, 1/4 tsp turmeric powder, 1/2 tsp cumin seeds, and a pinch of hing.
Add the grated beetroot to the dry ingredients and mix thoroughly.
Add salt to taste and gradually add water to form a smooth, thick batter.
Stir in chopped green chilies and coriander leaves for an extra flavor boost.
Heat a non-stick pan on medium heat. Lightly grease it with oil. Then, pour the batter onto the pan and cook.
Flip the chella carefully. Cook for 2-3 minutes until both sides are crisp and golden. Serve hot with a dipping sauce of your choice.