O Roti Jala, que se traduz como “pão de rede”, é um crepe indiano e malaio icónico, famoso pela sua delicada aparência rendada. Feito com uma massa simples de farinha, leite de coco e ovos, é tradicionalmente tingido de amarelo com açafrão-da-índia. Estes crepes versáteis são o acompanhamento perfeito para pratos salgados, como caril de frango ou rendang de vaca, mas também podem ser apreciados com recheios doces, tornando-os um favorito em qualquer celebração.

Ingredientes

  • 2 3/4 xícaras de farinha
  • 2 xícara de água
  • 1 pacote leite de coco instantâneo em pó
  • 1 colher de chá de sal
  • 2 ovos

Preparação

  1. Misture em uma massa de consistência e coloque em uma xícara com alguns furos na parte inferior.
  2. Agite-se em uma grelha aquecida ou panela anti-aderente, como uma panqueca fina. Cozinhe um lado. Dobre no quarto. Estes crepes podes ser servidos com salgados ou doces, tradicionalmente com um caril ou leite condensado.

Ready to spin a culinary web? The English recipe is waiting for you below.

Roti Jala (Malaysian Net Crepes)

Roti Jala, which translates to “net bread,” is a traditional Indian and Malaysian crepe celebrated for its intricate, lace-like appearance and delicate texture. Unlike typical pancakes, these are created by drizzling a thin batter onto a hot pan to form a web, resulting in a light, airy crepe that’s perfect for soaking up delicious sauces. They are a staple at festive occasions and social gatherings in Malaysia.

The beauty of Roti Jala lies in its versatility. Traditionally, these savoury crepes are served alongside rich and flavourful dishes like chicken curry or beef rendang, as their web-like structure is ideal for capturing every last drop of gravy. However, they are equally delightful served sweet, simply rolled with a drizzle of condensed milk or enjoyed with a side of fruit.

The key to achieving the signature pattern is using a special roti jala mould, which is a cup with multiple small funnels at the base. Don’t worry if you don’t have one; a simple plastic squeeze bottle works perfectly as a substitute. For the most authentic flavour and vibrant yellow colour, a pinch of turmeric powder is highly recommended, though not essential. The batter should be smooth and thin, and it’s best to strain it to ensure there are no lumps.

Ingredients

  • 2 3/4 cups of plain flour
  • 2 cups of water
  • 1 packet of instant coconut milk powder
  • 1 teaspoon of salt
  • 2 eggs
  • 1/2 teaspoon of turmeric powder (optional, for colour)
  • A little oil for greasing the pan

Method

  1. In a large bowl, whisk together the flour, salt, and optional turmeric powder. In a separate jug, whisk the 2 cups of water with the coconut milk powder until fully dissolved. Add the eggs to the coconut milk and whisk until combined.
  2. Gradually pour the wet mixture into the dry ingredients, whisking continuously to create a smooth, thin batter with a consistency similar to crepe batter. To ensure it’s perfectly smooth, strain the batter through a fine-mesh sieve to remove any lumps.

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  3. Pour the batter into a roti jala mould or a clean plastic squeeze bottle.

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  4. Lightly grease a non-stick frying pan or griddle and heat it over a low-medium heat. Drizzle the batter onto the pan in overlapping circular motions to create a lacy, net-like pattern about 8 inches in diameter.

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  5. Cook for 1-2 minutes, or until the batter is set. There is no need to flip the crepe.

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  6. Carefully slide the finished crepe onto a plate. Fold the two opposite sides towards the centre, and then roll it up neatly. Repeat with the remaining batter, greasing the pan as needed. Serve warm with your favourite curry or sweet topping.

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