Soak: Soak 0.3 cups split white lentils (urad dal), 1 cups short-grain parboiled rice (idli rice), and 0.5 teaspoons fenugreek seeds (methi seeds) together in water for 5 to 6 hours.

Blend the Batter: Drain and rinse well. Transfer to a blender with 0.3 cups flattened rice (poha) and ¼ cup water. Blend to a slightly coarse, thick pancake-like consistency. Add water gradually if needed.

Ferment Overnight: Pour batter into a large container, cover, and leave in a warm place overnight. Oven with just the light on works well. Batter should rise and smell slightly tangy by morning. If not ready, leave a few more hours.

Season the Batter: Stir fermented batter well. Add 1 pinch of salt, to taste and a splash of water if batter is too thick to pour.

Make Beetroot Batter (Pink): Boil, steam, or bake 1 small beetroot (for pink version) until fully tender. Cool, then blend to a smooth paste. Stir into 1.5 cups fermented batter (for pink version) with 1 pinch of salt, to taste and mix well.

Steam Beetroot Cakes: Brush steamer molds with 1 teaspoons oil for brushing molds. Fill with pink batter and steam for 10 to 12 minutes

until a toothpick comes out clean.

Make Tempering (Purple): Heat a little oil in a small pan. Add mustard seeds until they pop, then add cumin, dried chili, curry leaves, and a pinch of asafoetida. Sizzle 30 seconds

and remove from heat.

Mix Purple Batter: Stir 0.5 cups purple cabbage puree and tempering 1 tablespoons tempering mix: mustard seeds, cumin, dried chili, curry leaves, asafoetida into 1 cups fermented batter (for purple version). Add 1 pinch of salt, to taste, mix well, and rest for 5 minutes

Steam Purple Cakes: Pour into oiled molds and steam for 8 to 9 minutes

until a toothpick comes out clean.

Serve: Cool slightly before removing from molds. Serve with coconut chutney or any dipping sauce.