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.