Lingkan ReangÂ
Soak pearl millet, urad dal, and fenugreek overnight with minimal water.
Blend urad dal and fenugreek into a paste, add poha and millet, then mix well.
Stir in salt until batter is soft and fluffy.
Cover and place in a warm spot (like an oven) for 8-10 hours.
Fill greased idli molds with batter and steam for 12 minutes.
Check doneness and serve with sambar and chutney.