Ravadosa Pancakes With Sweet Potato And Cumin Filling

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Ravadosa Pancakes With Sweet Potato And Cumin Filling

 

1 cup rice flour

1 tsp kosher salt

1 13 1/2 oz. can coconut milk

1 egg or substitute

1 tbsp. palm sugar

1 tbsp. grated fresh ginger

1 tsp. sesame oil

1/2 cup clarified butter

Sweet Potato and Cumin filling, recipe follows

6 green onions, green part

 

Sweet Potato and Cumin Filling:

3 sweet potatoes, peeled and cut into 1 inch cubes

2 tbsps. unsalted butter

1 white onion, thinly sliced, about 1 pound

2 tbsps. ground cumin

2 green chilies, minced

1 tsp. minced garlic

1 tsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. mustard seeds

1/4 tsp. ground turmeric

1 tbsp. chopped fresh coriander

1 tsp. lemon juice

1 tsp. kosher salt

 

Sift the rice flour and salt into a bowl and make a well in the centre. Whisk

the coconut milk, egg, sugar, ginger and sesame oil together. Pour the egg

mixture into the well in the flour and mix to form a smooth batter. Set the

batter aside to rest for 10 minutes before cooking. In a cast-iron pan heat 1/2

teaspoon clarified butter over medium-high heat. Ladle 1 ounce of batter into

the pan. Cook until edges start to crisp. Flip the ravadosa to brown the top

side. Roll some of the filling in a ravadosa and tie with a piece of green

onion. Sweet Potato and Cumin Filling; Cook the sweet potatoes in boiling salted

water until just cooked through, about 10 minutes. Drain and set aside in a

large bowl. Melt the unsalted butter in a large skillet. Sauté the white onion

until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger,

ground coriander, mustard seeds and turmeric, stir into the onions and cook for

1 minute. Add the onion mixture to the sweet potatoes

and mix well. Stir in the chopped coriander and the lemon juice. Season with

the kosher salt.

Makes 6 servings.

 

 

 

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