Split black gram skinless (dhuli urad dal)
Sweet corn niblets,boiled
Stuffed olives,sliced (green)
Fresh basil leaves,torn
Soak rice in six cups of water and urad dal in four cups of water separately overnight. Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place.
Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. Heat a tawa, put a teaspoon of oil and wipe with a muslin cloth. Spread a ladle of batter thickly.
Cover and cook for a minute. Drizzle some oil all around. Spread tomato sauce (made up of tomato puree cooked with onion, garlic, salt and black pepper powder). Sprinkle sweet corn niblets, olive slices, basil leaves and grated mozzarella cheese. Over that sprinkle some more sweet corn, olive slices and basil leaves. Cover and cook on low heat till the cheese begins to melt. Serve hot.