Combine the semolina and 1 tablespoon of water in a bowl, mix well and keep aside to soak for 10 minutes
Wash the poha in running water for a few seconds, drain and keep aside
Transfer the poha into a deep bowl, add the soaked semolina, curds, coriander leaves, salt and mix well
Spread this mixture evenly in a greeced baking dish and keep aside
Heat the oil in a small non-stick pan and add the mustard seeds
When the seeds crackle, add the heeng and mix well
Pour this tempting evenly over the poha mixture and bake in a preheated oven at 200 degree for 15 minutes
Garnish and serve hot
