Boil a cup of water. Add fenugreek seeds. It is left for half an hour. Strain the water and keep it aside. You can also soak the seeds in water overnight.
In order for the sauce, I prefer curd paste. Remove the cheese from the refrigerator for at least two hours before cooking the dish. Buttermilk, the well so that the lumps are removed and a smooth paste was obtained. Add spices, such as cold, turmeric, salt and coriander powder. Is again stirred.
Put Kadai or a frying pan on the stove. Pour the ghee and heated for 2 minutes. Add cumin seeds and asafetida. When they start to stutter, add the curd paste slowly. Keep sauteing for a while until you see the ghee stand. Pour into hot water. First boil, add the cooked fenugreek seeds / methi-Dana. The resulting mixture was stirred for some time. Turn off the burner and add papad. Close the container lid for two minutes.
Papad prepared by means of lenses, or pulses. Pulses such as Chana daal daal and úřad must be ground to make flour. The dough is prepared using the oil, spices and flour. It is important to maintain the unity of the dough is made. Sufficient oil should be put in to increase the tensile strength of the dough. Prepare a small rollers or to make small lumps. These rolls have been cut into small pieces. It is important to get the chapati and fixed. It should be thin, and dried in open sun. When dried, it would prefer to roast. The above recipe, I prefer to take two medium-sized Papads. In this case, it is difficult to make papad, you can buy a grocery store too.
And Dana-papad methi dish is one of the traditional recipes and kitchen Jaipur. It is very delicious when served rotis or chapattis. The unique taste of fenugreek seeds and curd is a tantalizing your taste buds. Preferably, to serve, when it is warm. If you choose to re-heating, would not be possible to taste the original and genuine taste.
