Ravadosa Pancakes With Sweet Potato And Cumin Filling
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Rice Flour1 tsp
Kosher Salt1
Egg1 tbsp
Palm Sugar1 tsp
Ginger (minced fresh)1 tsp
Sesame Oil1 cup
Clarified Butter2 tbsps
Unsalted Butter2 tsps
Ground Cumin1 tsp
Garlic (minced)1 tsp
Ground Coriander1 tsp
Mustard Seed1 tsp
Ground Turmeric1 tbsp
Coriander (chopped fresh)1 tsp
Lemon JuiceDirections:
1
Special equipment: 4-inch cast iron pan Sift the rice flour and salt into a bowl and make a well in the center
2
Whisk the coconut milk, egg, sugar, ginger, and sesame oil together
3
Pour the egg mixture into the well in the flour and mix to form a smooth batter
4
Set the batter aside to rest for 10 minutes before cooking
5
In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat
6
Ladle 1-ounce of batter into the pan
7
Cook until edges start to crisp
8
Flip the Ravadosa to brown the top side
9
Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion
10
Repeat with remaining batter
11
Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes
12
Drain and set aside in a large bowl
13
Melt the unsalted butter in a large skillet
14
Saute the onion until golden, about 5 minutes
15
Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute
16
Add the onion mixture to the sweet potatoes and mix well
17
Stir in the chopped coriander and the lemon juice
18
Season with the kosher salt