Soak all the millets in a bowl with necessary water.

After 15 minutes do remove the stones as shown in the video, discard those water, wash two or three times and allow to soak.

Wash and Soak the rice varieties separately.

After 3 hours of millets and rice soak, do wash and soak urad dal and fenugreek in a separate bowl.

1 hour later start grinding the millets and rice combo.

What I do is , the rice and millets are 8 cups in total. so i add 6 cups in first batch and in the second batch 2 cups of remaining rice millet mixture goes with urad dal mixture.

Once they soaked up everything increases in volume just explaining how I do usually.

Grind the rice and millet mixture ie 1st batch to coarse texture and not so fine (35 - 40 minutes in grinder).

For the second batch add the remaining soaked millets and rice mixture first, after 5 minutes add the dal and fenugreek mixture.

Grind this batch to very smooth texture say 45- 50 minutes in grinder.

Add salt and mix all the ground batter evenly, you can split it in 2 or 3 bowl as needed (yes need enough room to ferment).

Cover the batter and allow it to ferment in warm place for 6 to 8 hours and in winter maximum 12 hours but not more than that.

You can use Instant Pot to ferment this batter.

Later make Idli or Dosa or Paniyaram / Appe as desired and serve like shown here with Sambar dolloped with ghee and chutneys (Curry Leaves and Peanut Chutney) .

Store the remaining batter in refrigerator for up to 7 days.