Wash and soak 4 cups of chana dal, separate from rice and urad dal, in warm water for at least 6-8 hours.
Wash and soak 1 cups of rice, separate from chana and urad dal, in warm water for at least 6-8 hours.
Wash and soak ½ cups of urad dal, separate from rice and chana dal, in warm water for at least 6-8 hours.
After soaking of at least 6-8 hours, coarsely grind chana dal with least amount of water, and take it out in a deep container or Instant Pot.
After soaking of at least 6-8 hours, grind rice along with dry poha in smooth paste with least amount of water, and take it out in the same container as ground chana dal.
After soaking of at least 6-8 hours, grind urad dal in smooth paste with least amount of water, and take it out in the same container as ground chana dal.
Add 1 cup of plain whole milk desi yogurt to the rice and lentil mix. Use your hand to mix the batter very well. Heat of your hand will help with fermentation process.
If using Instant pot for fermenting the batter, place the pot full of batter in the IP and set IP on yogurt setting for 10-12 hours. Use glass lid to cover the IP instead of IP lid. So if it overflows due to fermentation, it won't lock the lid.
If not using IP, cover the pot full of batter with a plate/lid and place it inside the oven (DO NOT TURN THE OVEN ON) for 10-12 hours while keeping the oven light on.