• Wash Ragi and kambu in water for 2- 3 times. Soak it along with rice for about 5-6 hours. Soak dal and methi seeds separately. Soak poha along with rice, ragi and kambu.
• After the said time, drain the excess water for dal, grind it in a grinder, until soft and fluffy.
• It takes a minimum of 30 minutes for the dal to grind well to a fine batter, Well ground urad dal batter, fluffs up so beautifully like a cloud, very light and smooth. It makes that 'kluck, kluck' sound of air incorporating into the fluffy batter. Once done, remove the batter to another vessel
• Next, add the drained rice, poha, ragi and kambu to the grinder and grind it to a fine batter. Again, this takes a minimum of 30 -45 minutes to get a smooth well ground batter. 
• Do not add too much water, just enough for the ingredients to grind well. You might need around 1-2 cups of water that is all.
• At the final stages of grinding, add the urad dal batter to the grinder and let it mix well for 2-3 minutes.  Remove the ground batter to another large vessel, one that has extra room for fermentation process too. 
• My grinder capacity is 2 liters, manages 7 cups at a time, if you have a relatively smaller grinder do not do this, remove both the batters to a bigger vessel and mix it with a ladle or with your hands. 
• Let the batter sit on the kitchen counter for 8 hours or overnight for fermentation. If living in a colder climate, preheat your oven, switch off and keep the batter inside the oven for better results. 

To prevent batter turning Sour

• After fermentation, remove the necessary batter to another small vessel and refrigerate the rest. This will prevent the batter from turning sour

To Make Dosa

• Take the required batter in a bowl. Add salt to the batter, mix well. Heat a tava ,when it is hot enough, add a ladle of  batter to the center of the tava, spread it in thin, in a circular motion,
• Dot the edges with gingely oil. Let it cook for 2 minutes, flip and cook for another 2 minutes. Remove it on to a serving plate, serve along with sambar & chutney
• I served it hot with tomato chutney and Idly podi