Ravadosa Pancakes With Sweet Potato And Cumin Filling Recipes

Steps:

• Heat a griddle or nonstick pan over medium heat.
• Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
• Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.

Steps:

• 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.
• 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.
• 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.

Steps:

• Place grated potatoes and onion in large colander and drain well, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Gently heat 2 tablespoons zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is not desired) in a large nonstick skillet over medium-heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250 degrees F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more cilantro pesto or oil as necessary;

Steps:

• Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
• Add water to it and make dough of pouring consistency.
• Heat oil in kadai and add the mustard seeds.
• After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
• Heat till the cumin seeds get golden.
• Add the seasoning to the batter.
• Leave it for 3-5 mins or even upto an hour.
• Important: Making a rava dosa is different from making a normal dosa.
• The consistency of the dough has to be more watery.
• You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
• Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
• As it cooks tiny holes (like dots) will appear on the dosa.
• (3 to 5 mins) Cover the fry pan after spreading the batter.
• Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.

Steps:

• Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
• Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.