Pitla ~ Chickpea flour whisked and tempered to form a gravy
My favourite Maharashtrian food. Vegan, gluten free side dish served traditionally with gluten free flatbreads made of flours of nachni (millet flour), jowar (sorghum flour) or tandul (rice flour). Millets are good source for calcium that is absorptive form. I started making these more often since I turned vegan, to compensate for milk and now studies say that the calcium from milk is never absorbed by the body.
This is easy to make and tasty. Recommended for any diet follower as it is soyfree, nut free, gluten free, calcium enriched.
Comments and criticism welcome.