Wash and soak thin poha in little water for 5 mins.It would have taken in almost all water. mash .

In a mixing bowl take rava, rice flour,mashed poha , salt to taste and butter milk .Mix well such that it's lumpless . Keep it aside for about 10-15mins.

Meanwhile , prepare the tempering . Take a kadai and add 2 tsp oil . Add channa dal .Once it splutters few curry leaves chopped , chopped green chillies , grated ginger and finely chopped onions . Saute till raw smell of onion goes . Keep aside .

After 10 - 15 mins , the consistency of the batter would have been very thick . Add around 1 cup water to make it like thick milkshake .Add the sauted tempered onions , baking soda , chopped dill leaves / grated carrot and coriander leaves .Mix .Check the consistency again .. it should be thick yet pouring type .

Heat the guliyappa pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan.

Pour the batter into each hollow of the pan and cover the pan.Let the guliyappa cook on medium - low heat.You will notice the top is steamed and looked cooked. When the top looks cooked and bottom would have turned golden brown, turn the guliyappa with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.

Serve hot with chutney/sambar/chutney powder.