Recipe Roti Jala

ROTI JALA

INGREDIENTS

50 ml thick undiluted coconut milk

300 ml water

150 g plain flour

½ - 1 teaspoon turmeric powder

1 tablespoon cooking oil + extra for greasing pan

1 Omega egg 

INSTRUCTIONS

1.Blend coconut milk, water, plain flour, cooking oil and turmeric powder with a blender until smooth. (If you don’t have a blender you can do this with a wire whisk, but make sure you whisk until the batter is smooth.)

2. Strain the batter through a fine sieve into a measuring jug, making sure to remove all lumps. The batter should be able to sieve through smoothly. This is a very important step so there’re no lumps to clog up the spout of the squeeze bottle (or roti jala mould if you are using one).

3,Pour the sieved batter into a squeeze bottle with a tiny spout.

4.Heat ½ teaspoon of cooking oil on low heat in a non-stick pan or griddle. Use a paper towel to wipe off excess oil so that the crepe will not get burnt or browned by excess oil.

5.Work as swiftly as you can, squeeze the squeeze bottle with one hand to create net-like strips on the pan.

6.Let the crepe cook and firm up, it will take 1 – 2 minutes. Watch over the crepe carefully so that the bottom does not brown or burn or the crepe will break when you fold. Lift up the crepe with a spatula and transfer to a large plate, set aside to cool.

7.Repeat with the remaining batter and stack the cooked crepes on the plate.

8.If the batter is too thick to flow out from the spout bottle, adjust the consistency by adding water one teaspoon at a time.

9.Fold the two sides of the crepe and roll up like a spring roll or triangle quarters. You can do this while the crepe is cooking on the pan/griddle or when you have finished cooking all the crepes. Just be watchful over the crepes cooking on the pan - they burn easily!

10.Serve with your favourite curry: chicken, beef or lamb!