Roti Jala known as net bread if you direct translate it to Malay, was popular among Malaysians especially during festivals. Its a wonder who innovate such an idea. Amazing! Roti jala needs a special cup mold with five holes to form net crepes. The consistency of batter must not be too thick in order to ease smooth flow through the mold holes to form net on the pan. I had tried this recipe without egg as well. It turn out too crispy and sticky. Its best to add eggs through my kitchen experiments. It is normally served with spicy gravies especially chicken curry. Its a classic Malay dish with its unique fabulous taste.
Before you prepare the ingredients, you must have the mold first. Its available in any supermarkets.
2 cup all purpose flour
1 1/2 cup coconut milk (substitute low fat milk for healthy recipe)
1/2 cup water
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
Sieve the flour and set aside.
Mix all the ingredients and blend in a blender until the batter is smooth.
Heat up tava with medium heat and grease it with some butter or ghee.
Pour a ladlefull batter into the mold and transfer the mold to the pan.
As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns.
After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape or roll it.
Serve Roti Jala with chicken curry.