You can prepare the chutney in advance by blending together all the ingredients. Leave aside.
To make the beetroot curry, place the oil in a pan on low heat and once the coconut oil has melted, add the cumin and mustard seeds. When the cumin seeds are brown and mustard seeds start to pop, add the sesame seeds and curry leaves. You can now add the ginger, garlic and chilli paste as well as the chopped green chillies for extra flavour and spice. If you don’t have a paste, you can add freshly grated ginger and garlic. Stir and let this cook for a minute before adding the grated beetroot. Stir this mixture for 5-10 minutes and then add the coriander and cashews. Stir in the coconut flakes right at the end and leave a handful for sprinkling on top when serving.
To make the pancake batter, using your hand, thor- oughly mix all the ingredients together in a mixing bowl until a smooth consistency is reached. To cook the pudla, take a medium, non-stick frying pan and place over a medium heat. Allow pan to warm for a couple of minutes. Then pour a large spoonful of the batter on the pan and spread evenly in circular clockwise motions using the back of the spoon, pressing very lightly so that no gap is created whilst making the pancakes. Adding a few drops of oil on the sides of the pancake will allow it to cookwell. Let the pancake cook for a couple of minutes on one side and then using a spatula flip and cook on the other side for a further minute. The pancake is cooked when a little browned on each side. Spread a thin layer of the coriander chutney, add a couple of spoons of the chilli beet and serve.