Wash and Soak the bajra/ millet , urad dal and methi seeds in warm water for 4 to 6 hours or until it doubles in size. Prior to grinding, soak the poha in 1/3 cup water for 15 to 20 mins.
Drain the water from the dal and millet mixture and grind into fine paste using fresh water. Once done, grind the soaked poha as well and add it to the dal, millet paste to mix well.
Leave this batter to ferment overnight or until u see tiny bubbles over the top, unlike other batters it does not increase in volume, but you may observe little tiny bubbles and a slight sour smell to it. Next day add salt to taste and adjust the consistency to spreadable thickness.
Heat a tawa/ skillet until it's hot and pour a laddle full of batter, spread it in a circular motion like a regular dosa. Drizzle few drops of oil at the sides and centre.
Cook until it's golden in colour if they are thin enough then no need to flip, if thick please cook on both the sides.
Once done fold/roll and serve with coconut chutney, peanut chutney, sambhar or chutney/ karam/ spice powder.