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Ravadosa Pancakes with Sweet Potato and Cumin Filling
Total:
30 min
Prep:
5 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
30 min
Prep:
5 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Sweet Potato and Cumin Filling:

Directions

Special equipment: 4-inch cast iron pan

Sift the rice flour and salt into a bowl and make a well in the center. 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 Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter.

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. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and 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.

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