Karina Sharma
1 cup rice, 1/4 cup urad dal, 1/4 tsp fenugreek seeds, salt to taste, water (as needed).
Soak rice, urad dal, and fenugreek seeds separately for 4-5 hours.
Grind the soaked rice and dal mixture to a smooth batter, adding water as needed.
Let the batter ferment for 8-12 hours in a warm place.
Pour the batter into the plates and steam for 15-20 minutes.
Carefully remove the Puttu from the maker. Serve with banana, curry, or a cup of hot tea.