Roti Jala With Curry: Malaysian Crepes and Curry

Roti jala is a Malaysian lacy crepe, traditionally made by drizzling a thin turmeric-tinted batter into a net pattern on a hot pan. It is served folded beside a fragrant chicken curry, whose coconut milk, potatoes, and spices make a rich sauce for dipping; recipes vary from household to household, and this version keeps the process manageable with a squeeze bottle.

Ingredients

2 cups (250 g) all-purpose flour
1 large egg (about 50 g, without shell)
1 1/4 cups (300 ml) water, plus 1–2 tablespoons (15–30 ml) more if needed
1/2 cup (120 ml) canned coconut milk, well stirred
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil, for the batter
1/2 teaspoon (3 g) fine salt, for the batter
1/4 teaspoon (about 1 g) ground turmeric
2 tablespoons (30 ml) neutral oil, for the curry
1 medium yellow onion (about 150 g), finely chopped
3 garlic cloves (about 9 g), finely grated or minced
1 tablespoon (15 g) peeled, finely grated fresh ginger
2 tablespoons (about 15 g) Malaysian meat curry powder
1/2 teaspoon (about 1 g) ground turmeric, for the curry
1 cinnamon stick (about 3 g), optional
1 pound (450 g) waxy or all-purpose potatoes, peeled and cut into 1-inch (2.5 cm) pieces
1 1/2 cups (360 ml) water, for the curry
1 pound (450 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
1 cup (240 ml) canned coconut milk, well stirred, for the curry
1 teaspoon (6 g) fine salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon (4 g) sugar, optional, to round out the curry
1 tablespoon (15 ml) lime juice
1/4 cup (10 g) chopped cilantro, optional, for serving

Instructions

Mix the roti jala batter. In a large bowl, whisk the flour, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. In a second bowl, whisk the egg with 1 1/4 cups water, 1/2 cup coconut milk, and 1 tablespoon oil. Gradually whisk the wet mixture into the flour until smooth. The batter should be thin enough to pour in fine streams, a little thicker than milk. Strain it through a fine sieve if you see lumps. Cover and let it rest for 20 minutes; this gives the flour time to hydrate and makes the batter easier to drizzle.
Start the curry while the batter rests. Heat 2 tablespoons oil in a heavy saucepan or deep skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft and translucent rather than browned. Stir in the garlic and ginger and cook for 30 seconds. Add the curry powder, the curry’s 1/2 teaspoon turmeric, and the cinnamon stick if using. Stir for about 30 seconds, just until fragrant. If the spices begin to stick, add a spoonful of the measured water.
Simmer the potatoes and chicken. Add the potatoes and 1 1/2 cups water, scraping up the spice mixture from the pan. Bring to a gentle boil, then lower the heat, cover, and simmer for 10 minutes. Add the chicken pieces and coconut milk, along with 1 teaspoon salt, pepper, and the optional sugar. Stir, bring the curry back to a gentle simmer, and cook uncovered for about 15 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through. Check the thickest chicken piece with a food thermometer: the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If the potatoes need more time, simmer a few minutes longer; add a splash of water if the sauce gets thicker than you like. Stir in the lime juice, taste, and adjust the salt.
Check and adjust the batter. While the curry finishes, give the rested batter a whisk. If it has thickened or does not flow easily through a small opening, whisk in water a tablespoon at a time. Pour it into a roti jala cup or a clean squeeze bottle with several small holes in the tip. A clean plastic bottle with a narrow opening can work, but check that its stream is fine enough to make a net rather than a thick ribbon. Set a nonstick skillet over medium-low heat and lightly brush it with oil.
Make the lacy crepes. Hold the dispenser about 2–3 inches (5–8 cm) above the skillet. Squeeze or pour in quick, overlapping circles, then cross the circles with a few loose lines to connect the web. Aim for a crepe about 7–8 inches (18–20 cm) across. Cook for 1–2 minutes, until the surface looks dry and the strands are set; there is no need to flip it if the top has cooked through. Since the batter contains egg, cook each crepe until fully set; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Keep the heat moderate so the delicate strands set without browning heavily.
Fold and finish the batch. Use a thin spatula to loosen the edges, then transfer the crepe to a plate. Fold it in half and then in half again to form a loose triangle, or roll it into a tube. Repeat with the remaining batter, lightly oiling the pan only when needed. If the first crepe turns out too thick, thin the batter with a tablespoon of water and try again. If it tears as you lift it, give it another 15–20 seconds to set. Serve the folded roti jala warm with the curry and its potatoes.

Tips

Use a practical dispenser. A traditional roti jala mold has several small holes that produce the fine net pattern. If you do not have one, use a squeeze bottle with a narrow nozzle or a clean food-safe bottle with a small opening. A zip-top bag with a tiny corner snipped off can also work, though its stream may be less even. Keep the opening small; a wide stream makes a heavy crepe that is harder to fold.
Choose curry powder thoughtfully. Malaysian meat curry powder is commonly sold at Southeast Asian grocery stores and gives the curry a familiar regional flavor. If it is unavailable, use a good-quality Indian-style curry powder. The blend will taste different, often with a more pronounced cumin or coriander note, but it still makes a satisfying dipping curry. Avoid replacing it with only turmeric, which will not provide the same layered spice flavor.
Keep the pan at medium-low. A skillet that is too hot can set the strands before they connect, while a cool pan can leave the lace gummy and difficult to lift. The first crepe is a useful test: look for a dry surface and flexible strands. Adjust the heat or batter thickness before making the rest.
Keep the components separate until serving. Roti jala absorbs curry quickly, so leave the crepes folded on a plate and spoon curry alongside them. If the sauce seems thin, simmer it uncovered for a few minutes; if it is too thick, stir in water a tablespoon at a time.

Serving Suggestions

Serve the roti jala warm, with a shallow bowl of chicken curry beside it so each person can tear off a piece and scoop up sauce, potato, and chicken. The folded crepes are meant to be soft and pliable, not crisp, and their open pattern catches the coconut curry especially well. A little chopped cilantro and a lime wedge add freshness, while sliced cucumber or a simple salad can make the plate feel lighter without competing with the spices.

For a fuller Malaysian-inspired meal, offer steamed rice as an additional option for anyone who wants to stretch the curry. Keep the curry in a warm serving dish and replenish it in small amounts rather than leaving the whole pot out for a long meal. The dish is filling enough to serve as a main course, and the recipe makes four generous portions with both crepes and curry.

Variations

Make a vegetable curry. Replace the chicken with 1 pound (450 g) of cauliflower florets and add a drained 15-ounce (425 g) can of chickpeas. Start the potatoes in the spiced water as directed, then add the cauliflower and chickpeas with the coconut milk. Simmer until the potatoes and cauliflower are tender. This version has a softer, plant-based filling while keeping the same fragrant sauce.

Use bone-in chicken. Bone-in thighs bring extra flavor, but need a longer simmer than the boneless pieces in this recipe. Add them with the water and potatoes and cook until nearly tender before pouring in the coconut milk; continue simmering until the thickest part reaches 165°F (74°C). Allow extra time, and check more than one piece if their sizes vary.

Adjust the richness and heat. For a lighter-tasting sauce, replace up to half of the curry’s coconut milk with water or unsalted chicken stock; it will be less creamy. For more heat, add a thinly sliced fresh chili with the onion or serve chili sauce at the table. Curry powder blends vary in strength, so increase spice gradually rather than adding a large amount at once.

Make plain roti jala. The crepes are savory but mild enough to serve with other curries, lentil stews, or a thick vegetable soup. You can leave out the turmeric for a paler crepe, though the color will be less golden. Keep the batter recipe otherwise unchanged so it remains thin and easy to drizzle.

Storage and Reheating

Refrigerate the curry and crepes within 2 hours of cooking, storing them in separate airtight containers. The curry keeps for 3–4 days in the refrigerator. The crepes are best within 2–3 days; stack them with a piece of parchment between layers to make separating them easier. If you have uncooked batter left over, cover it and refrigerate it promptly, then use it within 24 hours because it contains raw egg. Stir it before cooking, and thin it with a little water if it has thickened.

Reheat curry gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm the crepes in a covered skillet over low heat or in the microwave under a slightly damp paper towel, just until pliable; avoid prolonged heating, which can dry them out. For longer storage, freeze the curry in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator before reheating. Crepes can also be frozen in a parchment-separated stack, but their delicate texture may soften after thawing.

Frequently Asked Questions

What does roti jala mean? The Malay name is commonly translated as “net bread” or “net roti,” referring to the crepe’s web-like pattern. The batter is drizzled rather than spread as a solid round, which gives it the lacy appearance and makes it useful for scooping up curry.

Can I make roti jala without a special mold? Yes. A squeeze bottle with a fine opening is a convenient substitute, and a small-hole bottle or a zip-top bag with a tiny corner cut off can work too. The shape may be less uniform, but the flavor and soft texture are the same. Test the stream over the pan before making a full crepe.

Why is my roti jala tearing or sticking? It may need more time to set, the batter may be too thick, or the pan may be too cool. Let the crepe cook until the top looks dry before lifting it, then loosen the edges with a thin spatula. If the streams do not connect, add water a tablespoon at a time; if the crepe sticks, lightly oil the pan and check that it is fully preheated.

Can I prepare the curry ahead? Yes. You can cook the curry a day ahead, cool it, and refrigerate it promptly. Reheat it gently to 165°F (74°C) before serving, adding a little water if the sauce has thickened in the refrigerator. For the freshest lace texture, cook the crepes on the day you plan to serve them.

Can I make the crepes gluten-free? You can try a cup-for-cup gluten-free flour blend that includes a binder, but the texture and strength vary by brand. The crepes may be more fragile, so make them slightly smaller and allow them to set fully before lifting. Check that the batter still flows through the dispenser; add water gradually if it is too thick.

Is roti jala supposed to be crispy? No. Properly cooked roti jala is tender, flexible, and lightly set, with visible open spaces in the pattern. It should fold without crumbling. Browning is not necessary, and too much heat can make the strands dry before they join together.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).