Roti Jala, or “net bread,” is a traditional Malaysian delicacy made from a turmeric-infused crepe batter, drizzled in a beautiful lacy pattern. These delicate pancakes are soft, slightly chewy, and perfect for soaking up rich curries. Whether you’re planning a festive dinner or exploring global flavors, this Roti Jala recipe brings a touch of Malaysia to your kitchen — no special tools required!
🌶️ Why You’ll Love This
✔ Fun to make with a special swirling technique
✔ Naturally vegan (no eggs/dairy)
✔ Pairs perfectly with curry or dhal
Yields: Approximately 20-25 pieces
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon turmeric powder
- ¼ teaspoon salt
- 1 large egg
- 1 ½ cups fresh coconut milk (or regular milk)
- 2 tablespoons vegetable oil, plus more for cooking
- Pinch of sugar (optional, for a slightly sweeter roti jala)
Equipment:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Roti jala mold with 5-7 spouts (or a squeeze bottle with a small hole)
- Non-stick skillet or flat griddle
- Spatula
Instructions :
Step 1: Prepare the Batter
- In a mixing bowl, whisk together the all-purpose flour, turmeric powder, and salt until well combined. The turmeric will give the roti jala its signature golden color.
Step 2: Add Wet Ingredients
- Crack the egg into the dry ingredients and whisk briefly. Gradually pour in the coconut milk (or regular milk), whisking continuously to avoid lumps. Add the 2 tablespoons of vegetable oil and the optional pinch of sugar. Continue whisking until the batter is smooth and has a thin, pouring consistency, similar to a thin pancake batter.
Step 3: Strain the Batter (Optional)
- For an extra smooth batter, you can strain it through a fine-mesh sieve to remove any small lumps. This will ensure the roti jala flows easily from the mold.
Step 4: Fill the Roti Jala Mold
- Pour the batter into the roti jala mold. If you don’t have a mold, you can use a clean squeeze bottle with a small nozzle hole.
Step 5: Cook the Roti Jala
- Heat a lightly oiled non-stick skillet or flat griddle over medium-low heat. Hold the roti jala mold about 6-8 inches above the hot surface and squeeze the batter out in a circular motion, creating a lacy pattern. You can experiment with different patterns.
Step 6: Cook Briefly
- Cook for about 30-60 seconds, or until the edges start to set and the roti jala is lightly golden but still soft. Avoid browning it too much, as it should remain pliable.
Step 7: Fold or Roll
- Carefully remove the cooked roti jala from the skillet using a thin spatula. You can either fold it into a triangle or roll it up like a small crepe.
Step 8: Repeat
- Repeat the process with the remaining batter, lightly oiling the skillet as needed between batches. Stack the cooked roti jala on a plate.
Step 9: Serve
- Serve the warm roti jala immediately with your favorite Malaysian curries, such as chicken curry, beef rendang, or vegetable curry.
🍛 Traditional Pairings
- Chicken curry (Roti Jala’s best friend!)
- Lentil dhal
- Rendang (spicy beef stew)
💡 Pro Tips
✅ Batter consistency: Should coat the back of a spoon (add water if too thick)
✅ Perfect swirls: Practice over a plate first
✅ Make ahead: Batter keeps 24 hours refrigerated
📊 Nutrition
- Calories 180
- Carbs 25g
- Protein 4g
- Fiber 1g
Enjoy the delicate texture and beautiful presentation!
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