Measure the urad dal and rices and add to seperate bowls.
Wash them both till the water runs clear and soak them with excess water. For the urad dal keep the water an inch above the dry beans. For rices add three inches above the layer of rice.
Add the fenugreek seeds to the rice that is being soaked.
Cover and leave them to soak for 3 to 5 hours.
Once the bean and the rice are soaked, grind the urad dal to a smooth paste with the water that it is soaked in. Add just enough water additional to make it a smooth paste.
Remove the dal paste into a large mixing bowl.
Grind the rice and fenugreek mix. Use only the amount of water you need to make a smooth paste. Thick but pouring consistency batter.
Remove this batter and mix it with the previously made urad dal batter.
Add some salt and mix the two batters well.
Cover with a loose lid and place in a warm corner of your kitchen to ferment.
If it was winter, use the tips in the post to fermented.