Butterfly Pea Flower Paniyaram

Ingredients:

2 cups  idli batter

1 tbsp dried butterfly pea flowers ( Shankupushpam )

1 small onion, finely chopped

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1 sprig curry leaves, chopped

1 tsp mustard seeds

salt to taste

oil, as required

Preparation:

1. Take dried butterfly pea flowers in a bowl and add 1 cup of hot water and keep it covered for 10 minutes until the water turns a deep blue.
2. Strain the water to remove the flowers and keep it aside to cool.
3. In a mixing bowl, take idli batter and add blue water as required and salt and mix well. Keep it aside.
4. Heat 2 tsp oil in a pan and add splutter mustard seeds.
5. Add finely chopped onion, ginger, green chillies and curry leaves and saute for 2 minutes.
6. Add this to the idli batter and mix well.
7. Heat a paniyaram pan and add few drops of oil in each hole.
8. Pour a spoonful of batter in each hole and cook for 3-4 minutes on low- medium flame.
9. Then turn it using a skewer or spoon gently and cook on the other side for another 2-3 minutes.
10. When both sides are cooked and turns golden, remove paniyarams from pan and serve hot with chutney....