Crumble the Bajra rotla using a food processor or with hands (finer than what you can see in the picture). As we would to make churma.
Place a heavy bottom kadai on medium flame put 4 tablespoons ghee in it.
Once the ghee is hot add the chopped garlic and fry for few seconds.
Add the crumbled rotla and salt.
Mix well. Let the flavors of Dhungariyu blend well. Keep stirring while it is on flame.
Remove the Dhungariyu from flame after 5 -7 minutes.
Place a thick onion skin/shell over the Dhungariyu.
Simultaneously, light the coal by placing it on flame. Once it stops emitting harsh fire but is burning within, remove it from fire and place it on the onion skin. Pour a tablespoon of ghee and cover it with a tight lid.
The smoke from the coal will give a beautiful flavor to the entire dish.
Allow it to rest for 5-6 minutes.
Serve with tempered or spiced yogurt.
