Roti Jala – Malaysian net pancakes are slightly chewy, soft, lacy and filled with nooks and crannies that hold sauce when dipped – perfect with curries. A simple batter of flour, eggs and coconut milk, they are made in minutes. A great recipe for young ones starting out in the kitchen and fun to make.
COOKING ROTI JALA
Cooking your first Roti Jala is a little like cooking the first pancake or crepe. You will probably not get the first one just right. Roti Jala doesn’t need to be hot when served, so can be made ahead. We found that they were still nice and soft the following day of making. Perfect for party planning!
- squeeze bottle and keep your hand moving constantly close to the pan
- don’t go back over circles or the batter will become too thick
- you want a light, lacy texture
Curries with their saucy deliciousness cry out to be mopped up with roti jala. Just dip the roti into the sauce and enjoy a bight of curry soaked into the roti. Our Thai vegetable red curry, Indian vegetable curry and Indian madras beef curry would all be fabulous served with roti jala.
Have you tried roti jala?
These lacy, soft white bread textured roti are very quick and easy. Coconutty flavoured and perfect to dip into your curry sauce. Delish!
- 1 cup all purpose (plain) flour
- 1 teaspoon salt
- 2 teaspoons turmeric powder
- 1 large egg
- 8 1/2 fl oz (250ml) coconut milk
- 3.5fl oz (100ml) water
- vegetable oil for frying
- combine flour, salt and turmeric in a bowl
- add egg, coconut milk and water and whisk to a smooth batter
- transfer batter to a squeezy bottle with several small openings - see note
- preheat a medium frypan over medium heat with a very thin layer of oil (about 1 teaspoon) using a piece of hand towel to spread around the pan)
- squeeze bottle in a circular motion to get a lacy pattern - see photo
- cook for 1-2 minutes - you will see the batter change colour when roti jala is ready
- fold 2 opposite sides over until they meet in the centre then roll into a cylinder
- serve and enjoy!
- occasionally, depending on the brand of coconut milk the batter may be to thick for the holes. Adjust batter with a little water at a time until you have a thick pouring cream consistency
- we simply used an empty water bottle and skewered some holes in the lid for pouring
Amount Per Serving Calories 159Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 44mgSodium 409mgCarbohydrates 14gFiber 0gSugar 0gProtein 10g
Nutritional information provided here is only intended as a guide.