Roti Jala (lace pancakes)

Roti Jala are like crepes, only lacy. Play with the seasonings a make discoveries. They are elegant and beautiful.

• 2 cups (250g) flour
• 2 medium eggs, lightly beaten
• 2 cups thin coconut milk (fresh preferably!)
• 1/2 teaspoon salt
• Pinch turmeric powder
• 1 cup water

METHOD

EQUIPMENT: One roti jala cup OR plastic cup with 4-5 small holes drilled into the bottom OR tomato sauce squeeze bottle.
Non-stick fry pan

Sift flour into a mixing bowl. Making a well in the centre, stir in eggs. Add coconut milk, seasonings and water gradually. Beat until batter is smooth and strain through a sieve.

Heat a nonstick frying pan over low heat, grease lightly with clarified butter (ghee) or butter. Pour batter into roti jala cup (or other options), moving cup in a circular motion over nonstick pan to form a lacy pattern.

When pancake is set, turn it over onto a plate. You only have to cook on one side! Fold pancake into quarters or roll up and stack neatly on a plate.

Serve with curry chicken, or any curry dish.

Recipe from inmamaskitchen.com

Contributor: Tania Nathan for Josephine Wong Siew Ping Nathan

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