Ingredients:

• 2 cups – green moong sprouts
• 3 tbsp – Rice
• 3 – Green chillies
• 1 inch Ginger
• 1 tsp – Cumin seeds
• 1/2 tsp – salt
• 1/3 tsp – asafetida
• 1 tsp – sesame seeds
• 1/2 cup – Corn kernels
• 1/2 cup – chopped Tomatoes
• 5 tbsp – grated Cottage cheese
• 3 tbsp – fresh coriander

Method:

1. Wash and soak rice for 4 hours.
2. Grind bean sprouts and rice with green chillies, ginger and cumin seeds.
3. Take out in a bowl and add sesame, salt and asafoetida and mix well.
4. Heat a non-stick pan, lightly grease with oil and spread 3 tbsp mixture in circular motion to make a small uttappam.
5. When it gets half done, spread corn, tomato, coriander and cottage cheese (or mozzarella cheese) over it.
6. Press lightly with a spatula, drizzle some oil over it and turn the side.
7. Roast for 1 minute, take out in a plate and serve.
8. Serve with vegetable raita, plain curd or ketchup.
9. Recipe courtesy: Maayeka