ravadosa pancakes wtih sweet potato cumin filling

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from FoodNetwork.com

there is no rava in this recipe; it's pure rice flour so wheat gluten-free. and if you used vegetable oil or even coconut oil instead of clarified butter and used an egg substitute, this can be vegan.

also a thicker batter than traditional dosas, so perhaps just call it a pancake?

2 parts can be used separately as wrap or filling with other ingredients.

yields: 6 servings
Ingredients
pancakes
1 c rice flour
1 tsp kosher salt
1 can (13 1/2-ounce) coconut milk
1 egg
1 tbsp palm sugar
1 tbsp freshly grated ginger
1 tsp sesame oil
1/2 c clarified butter (for frying)
6 green onions, green part blanched
filling
3 sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp unsalted butter
1 white onion, thinly sliced (about 1 pound)
2 tsp ground cumin
2 green chiles, minced
1 tsp garlic, minced
1 tsp ginger, minced
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
special equipment
4-inch cast iron pan
 
Directions
1. mix pancake batter
1.  sift the rice flour and salt into a bowl and make a well in the center.
2.  separately, 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.
2. make the 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.
2.  melt the unsalted butter in a large skillet. saute the onion until golden, about 5 minutes.
3.  combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute.
4.  add the onion mixture to the sweet potatoes and mix well.
5.  stir in the chopped coriander and the lemon juice. season with the kosher salt.
3. fry and roll-up pancake
1.  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.
2.  roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. repeat with remaining batter.
 
Notes:
substitute for egg: 1 tbsp ground flax seed + 3 tbsp water.

rava is wheat, similar to semolina. maida, similar to pastry flour, is a finely ground wheat flour that is also an ingredient frequently used as well as rice flour. all rice makes for a rather crisp pancake. add some wheat flour to make it more pliable for rolling.
Categories:
Meal   BrunchCuisine   Indian
Cooking Method   Pan FriedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Vegan, Vegetarian, Wheat/Gluten-Free




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