Wash and soak the urad dal ( black gram dal, skinless) in excess of water and add the fenugreek seeds to it. Set aside for 3 hours
Wash and soak the quinoa and steel-cut oats together with about an inch of water above the level of the grain
After about three hours, the black gram dal with the fenugreek, is soaked and swollen. Remove the excess water
Grind this to a fine paste. Remove and set aside.
Now grind the soaked oats and quinoa adding just enough water to smooth it to a fine paste.
Mix the two batter together with salt in a large vessel ( the batter should only come up half way) and set aside to ferment.
Keep the batter covered and undisturbed in a cool dry place to ferment. If you are in colder zones, place the batter in the oven with the oven light on to provide the warmth for fermentation.
After about 4 to 6 hours the batter would have risen and fermented.
Mix this batter gently and it is ready to use