Roti jala – Julie Lin

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4

Saturday Kitchen Recipes TodayBy Julie Lin
From Saturday Kitchen



  • 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


  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
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