Wash and soak poha in water for 5 minutes. Soak sooji in yogurt separately. In a bowl, combine the soaked poha, soaked sooji, salt, and coriander leaves.
Shape the mixture into small bite-sized pieces. Steam cook the shaped pieces for 10-12 minutes.
In a pan, heat oil and add mustard seeds, sesame seeds, and a pinch of asafoetida, letting them splutter.
Add the steamed bites to the tempering and mix gently. Serve with sauce or mint chutney for a delicious snack.