Roti jala is a lacy, net-like crepe from Malaysian Malay cuisine, also enjoyed in neighboring parts of Southeast Asia. Made with flour, coconut milk, egg, and a little turmeric, these soft, lightly savory crepes are drizzled into a hot pan and usually served alongside curry. This small-batch recipe uses 150 g of flour and gives you a manageable amount of batter with clear cues for getting the characteristic open pattern.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 3/4 cup (180 ml) canned coconut milk, well stirred
- 1/2 cup (120 ml) water, plus up to 1/4 cup (60 ml) more if needed
- 1 large egg
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- 1/4 teaspoon (about 1 g) ground turmeric
- 1/2 teaspoon (3 g) fine salt
- 1 teaspoon (5 ml) neutral oil for lightly greasing the pan, as needed
Instructions
- Whisk the batter. Add the flour, turmeric, and salt to a mixing bowl and whisk to distribute the turmeric evenly. In a second bowl or large measuring jug, whisk together the coconut milk, 1/2 cup (120 ml) water, egg, and 1 tablespoon (15 ml) oil. Pour the liquid into the flour gradually, whisking as you go, until you have a smooth, thin batter. Scrape the base and sides of the bowl so there are no dry pockets. A few small bubbles are fine; lumps are not.
- Rest and check the consistency. Leave the batter at room temperature for 15 minutes. This gives the flour time to hydrate and makes the batter easier to drizzle. Stir it again, then lift the whisk: the batter should flow in a steady, thin ribbon, roughly like pouring cream. If it runs in a thick rope, whisk in water 1 tablespoon (15 ml) at a time, using up to the additional 1/4 cup (60 ml). If it looks watery and separates immediately, whisk in 1 tablespoon (8 g) flour and let it stand for a few minutes before checking again.
- Prepare a simple roti jala dispenser. A traditional roti jala cup has several small holes in its base, but a squeeze bottle or a clean plastic squeeze bottle with a small opening works well too. A piping bag fitted with a small round tip is another option. Pour in enough batter to fill the dispenser comfortably, leaving room to squeeze or move it without spilling. If using a bowl and spoon, the pattern will be harder to control, so use a spoon with a narrow pouring edge if possible.
- Heat the pan. Set a 9- or 10-inch (23- to 25-cm) nonstick skillet over medium-low heat for about 2 minutes. Brush or wipe the surface with a very thin film of oil; too much oil can make the batter slide and interrupt the strands. Test the heat by drizzling a little batter into the pan. It should begin to set within a few seconds without browning instantly. Lower the heat if it colors before the lines have set.
- Make the first lace crepe. Hold the dispenser a few inches above the pan. Starting near the outside, squeeze or pour the batter in overlapping circles, then cross those circles with a few loose zigzags. Keep the lines connected where they meet so the crepe holds together when lifted. Aim for a net of thin strands rather than a solid sheet. The first one is a useful heat and batter test; small gaps or an uneven pattern are normal, and it can still be eaten.
- Cook until set. Leave the roti jala undisturbed for about 60 to 90 seconds, until the strands look matte rather than wet and release easily from the pan. Since the batter contains egg, cook each crepe fully; USDA FSIS safe-minimum guidance for egg dishes is 160°F (71°C), checked with a food thermometer. The thin lace should set quickly, but if it still looks wet or the strands tear when lifted, give it another 15 to 20 seconds over low heat. Roti jala is usually cooked on one side only; there is no need to brown it or flip it.
- Fold and keep warm. Slide a thin spatula under the crepe and transfer it to a plate. Fold it loosely into quarters or roll it into a short bundle while warm; folding helps it hold its shape and makes it easy to serve with curry. Cover the plate with a clean towel or an inverted plate to keep the crepes from drying out. If the first crepe sticks, wipe the pan clean, reduce the heat slightly, and apply only a very light film of oil.
- Cook the remaining batter. Stir the batter briefly between crepes because flour can settle. Repeat the circular and crosswise drizzling, adjusting the heat as needed. Cook the remaining crepes in batches, lightly greasing the pan only if they begin to stick. This quantity usually makes about 8 to 10 small-to-medium crepes, depending on how densely you drizzle and the size of your pan. Stack or fold them on the covered plate and serve warm.
Tips
- Use the right batter flow. Roti jala needs a thinner batter than pancakes, but it should still cling together as lines. Make a small test drizzle before cooking the full batch. If the strands break into droplets, the batter may be too thin or the pan too hot; if the lines come out thick and sluggish, add water a spoonful at a time.
- Choose a practical coconut-milk substitute. If canned coconut milk is unavailable, use unsweetened carton coconut milk in the same amount. It is generally thinner and less rich, so begin with slightly less water and add more only as needed. Dairy milk or unsweetened soy milk can also replace coconut milk, though the crepes will lose some of their characteristic coconut aroma and richness.
- Keep the pan gently heated. High heat can set the strands before you finish making the pattern and can leave browned, brittle edges. Medium-low heat gives you time to drizzle and helps the crepe stay soft. A nonstick pan is useful, but a well-seasoned smooth skillet can work if it is lightly greased.
- Do not worry about perfect circles. The net pattern is meant to look lacy, and a few uneven strands are part of the handmade appearance. Overlapping the lines at several points makes each piece easier to lift and fold. If your dispenser has a large opening, move it faster to make thinner lines.
Serving Suggestions
Serve roti jala warm as a side dish with Malaysian-style chicken curry, beef curry, or a vegetable curry. The open weave catches sauce, while the soft folds are easy to tear off and dip. A mildly spiced curry is a good partner if you want the coconut fragrance in the crepes to come through; a hotter curry gives a more pronounced contrast. A cucumber-and-onion salad or simply sliced cucumber can add a cool, crisp element to the plate.
For a casual meal, fold the crepes into quarters and arrange them around a bowl of curry so everyone can take a portion. You can also roll them into loose cylinders and serve them beside rice and a vegetable dish. Keep the crepes covered until serving, especially if the curry is still being finished, because uncovered edges can dry and become less flexible. Roti jala is generally served savory, but a lightly sweetened coconut dip is an option for a snack-style variation rather than the classic curry pairing.
Variations
More turmeric color: Increase the turmeric to 1/2 teaspoon (about 2 g) for a deeper golden shade. Turmeric’s flavor will be more noticeable, so this is best if you enjoy its earthy taste. Some versions use a small amount of food coloring for a bright yellow look, but it is not necessary for the pattern or texture.
Richer coconut flavor: Replace 2 tablespoons (30 ml) of the water with additional coconut milk. The batter may become a little richer and thicker, so check the flow and thin it with water if the strands do not drizzle easily. Avoid adding a large amount of extra coconut milk without checking the consistency, as excess richness can make the crepes feel heavier.
Herb-flecked batter: Whisk in 1 tablespoon (about 4 g) finely chopped coriander leaves for a fresh, savory note. Keep the pieces very small so they do not block the dispenser. This is a flexible home variation and will make the strands look speckled rather than uniformly golden.
Gluten-free option: A cup-for-cup gluten-free flour blend may work, but blends vary and can make the lace more fragile. Add the liquid gradually, allow the batter to rest for 15 minutes, then cook one test crepe before proceeding. If it breaks when lifted, add a little more flour or use a blend that contains a binder; expect a slightly different texture from the wheat-flour version.
Storage and Reheating
Let cooked roti jala cool until no longer steaming, then refrigerate it in a covered airtight container within 2 hours of cooking. Separate layers with parchment if you want to keep the folds from sticking together. Refrigerated crepes are best within 3 days and can be kept for up to 4 days. For longer storage, freeze them in a sealed freezer-safe bag with parchment between layers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat, place a few crepes in a covered skillet over low heat with a teaspoon of water nearby to create a little steam; warm until hot throughout, turning once if needed. A microwave also works: cover the crepes with a barely damp paper towel and heat in short bursts so the edges do not dry out. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of a folded stack with a food thermometer. Avoid repeated cycles of cooling and reheating, since they can dry the delicate strands. Raw batter containing egg should be covered and refrigerated promptly, then cooked within 24 hours; stir it before using and discard it if it has been left at room temperature for more than 2 hours.
Frequently Asked Questions
What does “roti jala” mean?
Roti jala is commonly translated as “net bread” or “net crepe,” referring to its web-like pattern. It is a soft, lace-shaped crepe rather than a leavened loaf. The open strands are made by drizzling thin batter across a hot pan.
Can I make roti jala without a special cup?
Yes. A squeeze bottle with a small opening is convenient, and a piping bag with a narrow tip also works. Use a clean tool with an opening small enough to create thin lines. If the batter will not flow, check for lumps or widen the opening slightly; if it pours in a thick stream, move the tool faster or thin the batter with a little water.
Why is my roti jala sticking or tearing?
A pan that is too cool can leave the strands wet and fragile, while a pan that is too hot can set the batter before the pattern connects. Let the crepe become matte and release at the edges before lifting it. Also check that the lines overlap at several points and that the pan has only a thin coating of oil, not a puddle.
Can I make the batter ahead?
You can mix it a few hours ahead and keep it covered in the refrigerator, but the flour may settle and the batter may thicken. Stir it well before cooking and add water gradually until it flows in a thin ribbon. Because the batter contains raw egg, keep it refrigerated and cook it within 24 hours rather than leaving it out on the counter.
Are roti jala supposed to be crispy?
No. The usual result is tender and flexible, with lightly set strands and perhaps a little color where the batter touches the pan. If you want crisp edges, leave a crepe in the pan slightly longer, but avoid browning the whole piece if you plan to fold it; overcooking can make the delicate net brittle.
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