Ravadosa Pancakes with Sweet Potato and Cumin Filling (The Cookworks) |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 |
special equipment: a 4-inch cast iron pan |
Directions:
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.
3. Sweet Potato and Cumin Filling:
4. 3 sweet potatoes, peeled and cut into 1-inch cubes
5. 2 tablespoons unsalted butter
6. 1 white onion, thinly sliced (about 1 pound)
7. 2 teaspoons ground cumin
8. 2 green chiles, minced
9. 1 teaspoon minced garlic
10. 1 teaspoon minced fresh ginger
11. 1/2 teaspoon ground coriander
12. 1/2 teaspoon mustard seeds
13. 1/4 teaspoon ground turmeric
14. 1 tablespoon chopped fresh coriander
15. 1 teaspoon lemon juice
16. 1 teaspoon kosher salt
17. Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl.
18. 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.
19. Yield: 6 servings
20. Preparation Time: 15 minutes
21. Cooking Time: 15 minutes
|
|