Soak suji/semolina overnight. Add only enough water to reach the level of semolina.
Strain the pre-soaked semolina to remove all water from it. (Paromita used tea strainer for this purpose.)
Add curd/yogurt and mix properly.
Add ginger-garlic paste, chopped chilies, onion, tomato, and salt. (You can leave out chilies if you are making the chillas for toddlers.)
Mix the batter properly and then divide it in three portions.
Add beet root puree in the first portion, spinach puree in the second, and carrots puree in the third.
Add chickpea flour (besan) in each portion of the batter to achieve desired consistency. (The batter shouldn't be runny or tight. The consistency should be like the dosa batter.)
Heat tava and drizzle a little oil.
Lower the flame, pour the batter and spread it around to make pancakes (chillas) of desired size. Use a different spoon for each batter. (Paromita's tip: You can try different shapes that kids might fancy.)
Drizzle a bit of oil from the sides and allow it to cook.
After the top of the pancake/chilla looks half cooked, carefully flip the side. (Paromita's tip: "After the top part is half cooked slightly turn it. You can use another spoon to lift one corner and slowly sliding the ladle inside for support and flip.")
Cook on both sides, drizzling each side with little oil.
Make the required number of chiilas and arrange them in a plate in an attractive pattern.
Serve hot with raita, chutney, or tomato ketchup.