In a bowl add sooji, and yogurt. Start adding water little by little and start whisking. Form a thick batter, cover and let it rest for upto 15-20 mins.
In the mean time prep your veggies. Chop onions, tomatoes, spinach, cilantro and green chilies.
After 20 minutes, you will notice the sooji has swelled. Now we add another half cup water, add little by little and keep whisking it. You want a thick batter, like pancake batter. Not a runny batter.
Turn on the stove on a high flame, and place your non-stick skillet on it. Let it heat up. Next add cumin seeds, ginger paste, finely chopped green chilies, onions, tomatoes, spinach and cilantro. Add salt and mix everything with a laddle. Now that your pan is hot, add 1 tsp oil. Carefully pour laddle full of batter on the hot skillet in a circular motion. You can make these small or big, it is completely your preference. The only thing to keep in mind is that their thickness should be even.
Let the pudla cook for about1.5 minutes and then drizzle a tiny bit of oil around the edges of it -swirling the pan around so the oil is evenly distributed. Flip, let it cook and brown on the opposite side and remove from heat.
Repeat until you are done with the batter. Serve the pudla warm with cilantro chutney.