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Soak the poha in 200ml water for 5 minutes until softened. Meanwhile, mix together all the topping ingredients.
Drain the soaked poha, put into a blender with the semolina, yogurt and salt and whizz to a smooth batter.
Heat a frying pan over a medium heat, add a few drops of oil, then wipe out the pan. Add a ladleful of batter to the pan and use the base of the ladle to spread it into a 13cm circle. Top with one sixth of the topping mixture, then drizzle ½ tsp oil around the edges of the uttapam. Cook for about 2 minutes, then flip and cook for another 2 minutes until golden. Remove from the pan and repeat with the remaining batter and topping mixture. Serve warm.