Roti Jala Recipe

1. 1

   Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.

2. 2

   Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.

3. 3

   Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.

4. 4

   Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.

5. 5

   Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.