Vagharelo rotlo ( millet flour flat bread strips in yogurt sauce) & an award

Ingredients

• 4 Rotlo (millet flour flat bread)
• 1-1/2 C Yogurt
• 2 tsp Besan ( Bengal gram flour)
• Water to dilute
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1 tsp coriander-cumin (dhana-jeeru )powder
• lemon juice acc. to taste
• Sugar / Jaggery acc. to taste.
• 1 Tbsp Cilantro, Chopped.

For tempering:

• 1 Tbsp Olive / Canola Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Slit Green Chillies
• Few Chopped Curry Leaves
• 1/4 tsp Hing (Asafoetida)

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Preparation

• Mix yogurt and besan (gram )flour & add approximate of 1-1/2 Cups of water to dilute this mixture, whisk it without forming any lumps.
• Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.
• Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart the flat bread you made into medium small pieces just like size of potato chips, and put it in this boiling yogurt sauce.
• Once you add flat bread pieces into this sauce, stir it and put the flame off. Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.
  
• Its ready to serve hot, with some sprinkle of chopped cilantro.

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