Add the poha, yoghurt, approx. 1 teacup of water, jaggery, turmeric and salt and blend in a mixer to form a thick and smooth batter.
Cover and keep overnight. Add the coconut. If the batter is too thick, add a little water.
Lightly grease a non-stick tawa with a little oil. Pour 2 tablespoons of batter on the tawa (griddle) without spreading it. Cover with a lid and cook on a medium flame till the lower side is light brown.
Repeat with the remaining batter using the remaining oil.
Serve hot with coconut chutney or honey.
Goodness Guide :
This rather unusual breakfast dish is low in fat.
It provides complex cabohydrates, iron and B-Group vitamins.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.