Finely chop ginger, green chilies. Roughly tore curry leaves.
In a pan take sooji, daliya/oats flour,onions,chopped coriander leaves. Add yogurt beetroot puree, salt and mix well. Keep it aside for about 10 mins.
After 10 mins batter will be thick. Add water to adjust the consistency of batter.
Meanwhile prepare the tempering.
In a pan heat oil add mustard seeds, curry leaves. Saute for a few seconds
Transfer the tadka / tempering to sooji and yogurt mixture and mix well.
Add baking soda finally before transferring batter to the appe pan.
Heat appe pan on low flame, transfer batter. Cover and Cook Appe from all the sides, turning in between.
Serve hot with chutney of your choice.