: Ragi-2 cup curd-1/2cup Beetroot-1/2 diced and boiled tsp green chilly-2-3 Ginger-1/2" coriander leaves
coconut grated-1/4 cup
tempering
1 tbsp oil 8 to 10 curry leaves/kadi patta 2 tsp
white sesame seeds/safed til 1 green chili/hari mirch, chopped mustered seeds-1/4tsp
salt to taste
Directions
Puree the beetroot in grinder.
Mix water and curd and make water milk.Add singhara flour.beetroot puree. and salt to the watermilk.
Add paste of green chili and ginger
Make a smooth thin paste.
Add the batter to kadai and Put on fire.
let it boiled till it leaves the sides of kadai.
Never apply oil on the back of the thali.
Pour the batter on it.
Spread evenly and thin layer.
Spread coriander leaves and coconut on top of the spread batter.
Now divide in 3" and roll it
Tempering
Heat oil in a pan.add mustered seeds and sesame seeds.when cracked add curry patta. And green chilli
Spread on kahndvi