Grind 3 cups of sprouted beans with ginger and green chillies to fine paste by adding ¾ cup water.
Add instant yeast to the batter and allow it to ferment for 3o minutes.
Heat 1 tsp of oil in a pan and add onions tomatoes and garlic and saute for couple of minutes.
Now add ½ cup of sprouted beans along with turmeric powder, chilli powder, salt and asafoetida
Stir and cook on low flame for 4 minutes with lid closed.
Now add carrot and garam masala. Give a stir and after 1 minute remove from heat.
In two 5” plates cut two banana leaves so that it fits into the plate. Apply oil in the plate.
Pour the fermented batter in two plates and cook for 15 minutes.
Add salt to yogurt and keep aside.
After the steamed cakes cool down,peel the banana leaves.
In a serving plate place a steamed cake. Spread the cooked sprouted bean mixture evenly on the cake.
Place the second cake on top of the cooked mixture.
Spread yogurt on to the top and place cherry tomatoes.
Cut into slices and serve.
