1. Wash and soak rice and poha separately in plenty of water.
2. Keep aside for 5 - 6 hours.
3. Drain and grind separately to a fine paste, using as little water as possible. Keep aside for 7 -8 hours or overnight.
4. Add curd and salt and beat well.
5. Put a serving spoonful of batter on a hot griddle.
6. Spread just a little, like an omelette.
7. Sprinkle a tsp. of oil on it. Cover with a plate.
8. Allow to fry over low heat, till bottom is golden brown.
Serve immediately with any chutney.