Butterfly Pea Flower 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

salt to taste

1 tbsp dried butterfly pea flowers ( Shankupushpam )

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 6-8 hours (or overnight).
3. 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.
4. Strain the water to remove the flowers and keep it aside to cool.
5. Add this blue water as required to the fermented batter and mix well. Check for salt and add if required.
6. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
7. Once it starts bubbling, close it with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
8. 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...