Step 1 : Prepare a clean large pot to make your Tella, then add 6 liters of water as well as half of the Gesho Kitel and Gesho Entchet. Mix them well, cover your pot tightly, and let the mixture sit until it ferments, which should take around 3 days.
Step 2 : When the mixture ferments, and 12 more liters of water, half of the millet and teff flour, as well as half of the remaining Gesho Kitel and Gesho Entchet. Then mix them together thoroughly, cover the pot tightly, and let it sit 3 more days.
Step 3 : Next, prepare Enkuro by roasting 4 kilograms of barley flour on a separate pan till it changes color to dark brown, while being sprinkling it with water.
Step 4 : Let the Enkuro cool before mixing with the remaining Gesho Kitel and Gesho Entchet, as well as the remaining millet and teff flour. Again, mix well, cover, and let the mixture sit for 3 days.
Step 5 : After the third day, add the remaining 22 liters of water to the mixture and cover it again. This time let the mixture sit for 5 more days.
Step 6 : On the sixth day, filter your Tella and serve.