Beetroot Appam / Pink Vellayappam

Ingredients:

1 cup raw rice/ white rice

1/2 cup cooked rice

1/2 cup grated coconut

1/2 tsp yeast

1 tsp sugar

1 medium beetroot

salt

Preparation:

1. Wash and soak raw rice in water for 4-5 hours.
2. Then grind it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
3. Peel and cut beetroot into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
4. Add this beetroot puree to the fermented batter and mix well. Check for salt and add if required.
5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...