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1
Sift the rice flour and salt into a bowl and make a well in the center.
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2
Whisk the coconut milk, egg, sugar, ginger, and sesame oil together.
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3
Pour the egg mixture into the well in the flour and mix to form a smooth batter.
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4
Set the batter aside to rest for 10 minutes before cooking.
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5
In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat.
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6
Ladle 1-ounce of batter into the pan.
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7
Cook until edges start to crisp.
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8
Flip the Ravadosa to brown the top side.
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9
Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion.
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10
Repeat with remaining batter.
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11
3 sweet potatoes, peeled and cut into 1-inch cubes
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12
2 tablespoons unsalted butter
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13
1 white onion, thinly sliced (about 1 pound)
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14
2 teaspoons ground cumin
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15
2 green chiles, minced
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16
1 teaspoon minced garlic
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17
1 teaspoon minced fresh ginger
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18
1/2 teaspoon ground coriander
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19
1/2 teaspoon mustard seeds
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20
1/4 teaspoon ground turmeric
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21
1 tablespoon chopped fresh coriander
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22
1 teaspoon lemon juice
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23
1 teaspoon kosher salt
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24
Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes.
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25
Drain and set aside in a large bowl.
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26
Melt the unsalted butter in a large skillet.
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27
Saute the onion until golden, about 5 minutes.
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28
Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute.
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29
Add the onion mixture to the sweet potatoes and mix well.
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30
Stir in the chopped coriander and the lemon juice.
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31
Season with the kosher salt.
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32
Preparation Time: 15 minutes
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33
Cooking Time: 15 minutes
