Roti Jala translates to net/lace bread and is a popular Malaysian snack served in the evenings with a side of curry. Although the traditional recipe calls for eggs in the batter, eggs do not make that much of a difference to the end product. Roti Jala visually quite striking; the beautiful golden color from turmeric. As it comes out of the stove, it’s quite crisp, but over time, gets soft, almost like a piece of rolled silk. Serve these hot with curry for dipping.
Roti Jala: Malaysian Lace Pancakes [Vegan]
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 1/4 cups water, room temperature
- 3/4 cup, plus 2 1/4 tablespoons coconut milk
- 2 teaspoons oil, plus a little more for cooking the pancakes
- In a large mixing bowl, combine the flour, salt, and turmeric. Stir to distribute the ingredients evenly.
- Add the liquids: water, coconut milk, and oil and using a whisk, combine until there are no lumps.
- Strain the batter through a sieve to ensure that there are no lumps or undissolved salt.
- Transfer the smooth batter to a roti jala mould or make your own mould; take a small plastic bottle and put three holes in the bottle cap with a sharp toothpick.
- Heat a medium saucepan or tawa on low-medium heat. Wipe down with a tissue moistened with a little oil.
- Using the roti jala mould or make-shift bottle dispenser, drizzle strands of batter onto the pan in interlocking circles.
- Let it cook for a minute, and when the batter is cooked and sturdy enough to lift, fold over the left and right sides of the roti, then roll.
- Remember to wipe down any roti bits in the pan before doing the next batch. Repeat until all the rotis are rolled and done. Serve hot with a side of curry.
Makes about 18-20 jala.