Rendam beras. Rendam urad dal dan kelabat. Giling urad dal dan kelabat. Giling beras. Gabungkan adonan beras dengan urad dal. Biarkan adonan mengalami fermentasi. Periksa adonan. Masukkan adonan ke dalam lemari pendingin hingga Anda siap memasaknya.

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After rinsing the rice, place it in a large bowl and cover with water.  Ideally, there should be about 2 inches of water above the surface of the rice to allow for absorption. Soak for about 6 hours. After rinsing the dahl, place it in a large bowl with the fenugreek seeds and cover with water.  Ideally, there should be about 2 inches of water above the surface of the rice to allow for absorption.  Soak for about 6 hours. A wet grinder is the best option for this, but a food processor or blender may work as well.  Add the soaked dhal one handful at a time into the grinder.  If it seems dry, try adding a bit of the liquid that the dhal soaked in. The dahl should have a creamy, fluffy texture. The grinding will likely take around 15 minutes. When complete, remove the dhal from the grinder and place in a large bowl. You do not need to wash the grinder between grinding the dahl and the rice. Add all of the rice and one cup of the water that the rice soaked in to the grinder and grind for 20 minutes, or until the mixture is smooth but gritty. Place the rice batter into the bowl with the dahl, add the salt, and combine all of the ingredients by mixing them with your (clean!) hands.  Cover loosely with a cloth or a lid that is not air-tight. Be sure that any lid is not air-tight.  Air expansion is necessary for the fermentation process. The mixture now needs to ferment by sitting in a warm place for 8-10 hours.  The best temperature for fermentation is 80–90 °F (27–32 °C). Leave the mixture out on the counter or in a warm room if you live in a warm climate. If you do not have an area that is the appropriate temperature, place the batter in the oven in your home with the oven light on.  The light bulb will produce enough heat to allow for fermentation but not enough to begin to cook the batter. After 8-10 hours, check the batter.  It should have a frothy appearance, and it should have grown twice its original size.  If it has not, you may need to leave it a little longer.  If the batter is too thick to allow for...