Roti Jala (or lacy/net pancake) is a popular Malaysian snack that is usually served with chicken or mutton curry. The ones that we get from outside are yellowish in colour (with added ground turmeric) and may also contain coconut milk for that extra aroma. For my healthy version of roti jala, I substituted the coconut milk with low fat milk and used olive oil instead of ghee or butter. It was just like a regular pancake but made in a lacy pattern so you’d need a roti jala squeeze bottle for this recipe.
If you think having rice with curry is getting a little boring, why not give this a try? I thought it was quite fun to make roti jala because you can create different patterns or shapes as you like. 🙂
Roti Jala Recipe
Ingredients (makes 12-14 pieces)
115g plain flour
1 cup low fat milk
1 tbsp olive oil + extra for greasing pan
pinch of salt
1. In a mixing bowl, whisk together the eggs, milk, olive oil and salt.
2. Sift flour into the egg mixture and stir till batter is smooth. Strain the batter through a sieve to remove lumps if any.
3. Pour the batter into a roti jala bottle.
4. Lightly grease a frying pan with olive oil. Squeeze the batter over the pan in a lacy pattern to form a circular shape.
5. Cook for 30 seconds or till the pancake turns golden brown. Using a spatula, fold the pancake into quarters and remove from pan.
6. Repeat until all the batter is used up.
7. Serve with chicken or mutton curry.