Ravadosa Pancakes with Sweet Potato and Cumin Filling

  • Level: Intermediate
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

1 cup rice flour

1 teaspoon kosher salt

1 (13 1/2-ounce) can coconut milk

1 egg

1 tablespoon palm sugar

1 tablespoon grated fresh ginger

1 teaspoon sesame oil

1/2 cup clarified butter

Sweet Potato and Cumin filling, recipe follows

6 green onions, green part blanched

Sweet Potato and Cumin Filling:

3 sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons unsalted butter

1 white onion, thinly sliced (about 1 pound)

2 teaspoons ground cumin

2 green chiles, minced 

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds

1/4 teaspoon ground turmeric 

1 tablespoon chopped fresh coriander

1 teaspoon lemon juice 

1 teaspoon kosher salt

Directions

Special equipment:
4-inch cast iron pan
  1. 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. 
  2. 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:

  1. 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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