Roti jala

A lacy Malaysian pancake made by pouring a runny batter through a perforated ladle into a hot pan. Its name means "net bread"; it is eaten with curries, especially chicken or mutton.

25 min
4 servings
Medium
Budget-friendly
🇲🇾 Malaysia

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Cuisson

1 tbsp Vegetable oil

Spices & seasoning

White pepper

On the side

1 Chicken or beef curry

Nutrition facts

334 kcal per serving

Protein: 9.4 g
Carbohydrates: 27.8 g
of which sugars: 2 g
Fat: 20 g
Fiber: 1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Whisk the eggs with the coconut milk in a bowl until well combined.
Add the flour, turmeric and salt, then mix until lump-free to get a fluid batter.
Let the batter rest for 15 minutes.
Heat a non-stick pan over medium heat and lightly oil it.
Pour the batter into a perforated ladle or a funnel with small holes, moving it back and forth over the pan to form a net-like pattern.
Cook for 1 minute until the top is dry and the edges are golden.
Flip quickly or fold it in four, then serve warm with a curry.