Jala is a ‘net’ (e.g. fishing net) in Malay. Roti Jala is a pancake, similar to crepes, the batter has to be thin and fluid. It is best eaten with curries or any creamy sauce.
There’s a special cup used to make Roti Jala. This cup (see below) is usually available at local household equipment shops in Asia namely Singapore and Malaysia.
However, if you can’t find any, you can easily make one with a drink can. You just need to make a few small holes, big enough for the batter to flow, at the bottom of the can.
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes about 10-12 pancakes.
Ingredients you will need:
- 2 cups plain flour, that’s about 240 grams
- 1 teaspoon of salt
- 2 eggs, beaten
- 2 and 1/2 cup of milk or coconut milk
- 1/2 teaspoon of turmeric powder for color, optional
- Sift flour into a bowl and add salt. Make a well in the middle of the bowl.
- Add the beaten eggs and milk into the well you’ve just made and mix until smooth. Add turmeric, optional, for color. Usually, I use a whisk for this job to ensure the batter is smooth with no lumps. Strain the batter to remove lumps.
- Grease and heat a non-stick flat pan (I used a crepe pan) on low heat. Fill the Roti Jala cup with a ladleful of batter and on the pan move it in circular motion so that the pancake will have a lacy pattern.
- It will only take about 3-4 minutes to cook and you don’t have to turn it over.
- Once it’s cooked, I usually fold it on the pan before transferring it onto a dish. Continue to fry the pancakes until you have used up the batter.
If you find the batter is thick and the flow through the funnel of the cup is not continuous and fluid then please add a bit more milk or water (but not too much!) until you can get a continuous and smooth flow through the funnel of the cup.