Take a mixing bowl and add suji and curd in it. After that add salt to taste, sugar, and oil in it.
After that add a green chili and ginger paste in the bowl. Now, squeeze some lime juice on it and mix well.
Mix the ingredients well and slowly pour water to make a batter. Add water in small batches to make a batter of thick consistency.
Now, grease some oil on a baking tray and pour the batter in it. Remember to be a multi-tasker and quickly add baking soda (the suji batter) prior to pouring the batter on the tray.
Place a steamer on the stove and pour water in it. When the water reaches its boiling point, put the baking tray on top of it. Cover and steam-cook the suji fingers until they rise and break on the surface.
When they are steamed, witch off the heat and carefully take the baking tray out of the steamer and place it on a flat surface.
Allow it to cool, and then cut them vertically in shape of finger chips.
Heat a teaspoon of oil in a pan. When the oil is hot enough add hing, mustard seeds, a sprig of curry leaves in it.
Break red chilies in half and add them in the pan too.
After that take sooji fingers and carefully place them in the pan. Keep the heat medium-to-low and fry them from all side until they are crispy and golden brown. You can pan-fry them in batches if you like.
When all the fingers are pan-fried, switch off the heat and serve them with your favorite chutney.