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
• 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

Instructions

1. Special equipment: 4-inch cast iron pan
2. 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.
3. 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.
4. 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.