Wash rice and dal and then soak both rice together and all the lentil and fenugreek seeds in a separate container for about 5-7 hours.
Then reserve some water in which you have soaked urad daal as we will use this while grinding it.
Drain the remaining water and wash the soaked dal and rice with clean tap water.
Now grind the soaked daal with some water and make a smooth and fluffy paste of pouring consistency.
Remove the ground daal paste into a big container.
Now add soaked rice in the mixer jaar, add some water and grind to make a smooth paste.
Add the ground rice paste in the same container.
Add salt and sugar and mix it well.
Cover the container with a loose lid and keep it in a warm and dark place.
The batter will take about 8-12 hours to ferment and in winters it may take some more time.
When it become almost double and you see bubbles on the surface then its ready to use.