ROTI JALA RECIPES

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ROTI JALA (MALAYSIAN NET PANCAKES) RECIPE | BBC GOOD FOOD



Roti jala (Malaysian net pancakes) recipe | BBC Good Food image

These pancakes are soft and slightly chewy, with gaps which hold sauce really well when dipped - perfect with Asian stews and curries

Provided by Ping Coombes

Categories     Side dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield Serves 8 (makes about 24)

Number Of Ingredients 5

300g plain flour
1 tsp turmeric
3 large eggs , beaten
300ml semi-skimmed milk mixed with 300ml water
vegetable oil , for frying

Steps:

  • Heat oven to 140C/120C fan/gas 1. Mix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using.
  • Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can. When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side. These pancakes cook very quickly, so watch them closely. Repeat with the remaining batter, adding more oil as needed. Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest.

Nutrition Facts : Calories 218 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium

NET PANCAKES (ROTI JALA) RECIPE BY TASTY



Net Pancakes (Roti Jala) Recipe by Tasty image

Here's what you need: flour, water, coconut milk, eggs, salt, turmeric, vegetable oil, plastic water bottle, sharp pointed knife

Provided by Tasty

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

2 cups flour
1 cup water
1 cup coconut milk
2 eggs
1 teaspoon salt
1 teaspoon turmeric
vegetable oil, as needed
1 plastic water bottle
1 sharp pointed knife

Steps:

  • In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
  • Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle.
  • Fill the bottle with your pancake batter.
  • Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
  • Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
  • Remove from pan, fold in the sides, and roll up. Serve with curry.
  • Enjoy!

Nutrition Facts : Calories 320 calories, CarbohydrateContent 37 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 8 grams, SugarContent 0 grams

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