Roti Jala is a net-like, lacy-like crepe served with curry commonly. It’s a dish served at many Malay stalls – especially common during Ramadan month at the Buka Puasa bazaars. For those who do not know, Ramadan month is the fasting months for the muslims. This was always one of my favourite time in the year as many food bazaars will pop up like mushrooms after rain. Different housing estates will have certain stretch of roads closed up for a food bazaar. It’s the food heaven for every food lover – whether it’s sweet or savoury, you’ll meet your every desire.
Anyway, back to roti jala. To make the net-like crepe, there’s special cup to use. When I first made these, I didn’t have the special mould so I had to modify and invent my own cup by using a styrofoam cup. The effect was horrendous! If the hole was too small, the batter will come out in trickles; if it was too big, it’ll flow like a river. After many failures, I finally succeeded. My life is a lot easier now. When I went back to Malaysia, I bought the mould so now I can finally make proper roti jala.
- 2 cups plain flour
- 2 eggs
- 2 cups coconut milk
- 1 cup water
- A pinch of salt
- A pinch of turmeric powder
- Sift flour, salt and turmeric powder into a large mixing bowl. Add in eggs, water and coconut milk. Stir to form a batter. Strain batter for any lumps.
- Heat a frying pan with oil on medium-low heat.
- Pour a ladleful of batter through the roti jala mould and in a circular motion, form the lacy, net-like crepe in the pan.
- Cook until set then turn it out onto a plate. Fold the crepe into quarters to form triangular shapes or into rectangular shapes.
- Stack on a plate and serve with curry.
- Do not add too much turmeric powder. About 1/2 tsp should be more than enough. The batter might not look yellow enough, but when u leave it a little longer, the colour will seep in.
- There’s no need to cook the crepe on both sides. They should be cooked till just set as roti jalas are not supposed to be brown like roti canais.