Roti jala – Julie Lin

By Julie Lin
From Saturday Kitchen

Ingredients

• Full-fat coconut milk: 200ml/7fl oz
• Free-range egg: 1
• Plain flour: 325g/11½oz
• Ground turmeric: 1 tsp
• Salt: 1 tsp
• Vegetable oil, for frying

Method

1. Prepare the Batter
   1. In a large mixing bowl, combine all the ingredients except the oil.
   2. Whisk everything together until you achieve a smooth, lump-free batter.
   3. Allow the batter to rest at room temperature for 10 minutes.
2. Make the Roti Jala Dispenser
   If you have a roti jala dispenser, skip this step. Otherwise, make your own dispenser:
   1. Take a plastic water bottle.
   2. Pierce five small holes into the bottom of the bottle.
3. Cook the Roti Jala
   1. Heat a non-stick frying pan over medium heat.
   2. Add a small amount of oil to the pan and use a piece of kitchen paper to spread it evenly over the base.
   3. Using the roti jala dispenser or your homemade dispenser, pour the batter in a circular motion over the pan, creating a lacy pattern that covers most of the pan’s surface.
   4. Cook the roti jala for 1-2 minutes, or until it sets and the edges start to lift from the pan.
   5. Carefully remove the cooked roti jala from the pan and transfer it to a plate to cool slightly.
   6. Once cooled enough to handle, gently roll the roti jala into a little roll.
   7. Repeat the process with the remaining batter, adding a little more oil to the pan as needed to prevent sticking.
4. Serve
   Serve the warm roti jala rolls alongside the Chicken curry and Carrot and Potato dal