Roti Jala/ Net Crepes
Simple, fluffy and quick, yet filling, this roti jala, or net crepes recipe, is a keeper. Done in 30 minutes for 6 servings, serve with some fresh/ takeaway or leftover curry gravy. Chicken curry is a family favourite with them!
Equipment
- Measuring Cup
- Hand Whisk
- Mixing Bowl
- Non-Stick Frying Pan
- Silicone Spatula
Ingredients
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tbsp sugar
- 1/2 tsp turmeric powder
- 2 tbsp butter, unsalted, room temperature (softened)
- 1 egg
- 1 tbsp cooking oil, unscented
- 1 cup fresh milk
- 1 cup water
- 1/4 cup water, optional
Instructions
- Prepare the ingredients.
- Whisk all-purpose flour, salt, sugar, and turmeric powder together in a large mixing bowl until well-combined.
- Crack and add an egg, cooking oil and fresh milk to the mixing bowl. Whisk by until fully combined. The batter should be quite thick once combined.
- Add 250ml of water to the batter and gently mix until incorporated and very thin. Optionally, add another 100ml if the batter is too thick. The batter should be as viscous as water, yet able to very thinly coat the back of the spoon.
- Transfer the batter into a bottle with multiple dispensing holes.
- Place a heat-proof chopping board next to the stove, and a non-stick pan over medium heat.
- Without squeezing, pour the batter straight out from the bottle in a circular motion, until a net-like batter is formed. Cook on medium-low for about 25 seconds, or until the top part is no longer wet.
- Tease the edges slightly with a silicone spatula, until about 60% of the crepe is released from the pan.
- Flip the pan over the chopping board, and set it back on the stove. Pour another serving of the batter in a circular motion and let it cook for 25 seconds, or until the top is dry. Meanwhile, the crepe on the chopping board should be cooled enough to handle. Fold two opposite sides of the crepe inwards to form a rectangle. Roll the rectangle from the top to the bottom to get a long cylindrical shape. Set it aside on a serving plate.
- Back to the crepe in the pan, tease the edges lightly with a silicone spatula, until it is about 60% released from the pan. Repeat the previous step until all the batter has been used.
- Serve the stack of roti jala with some curry.
Notes
Tips
- If turmeric powder is unavailable, curry powder for meat works in a pinch.
- For a creamier-tasting roti jala, use coconut milk, or diluted coconut cream instead of fresh milk.
- The last addition of water (100ml) is optional, depending on how thin the batter is. It should pour like water (allowing gravity to work, without you squeezing the batter out of the bottle), yet thick enough to cover the back of a spoon.
- I poured the batter into a jug with a spout before pouring it into a bottle with multiple dispensing holes. This helped me neatly pour all the batter into the bottle.
- I lined my chopping board with a banana leaf for added fragrance and to reduce staining. This is optional.
- Ensure to watch the video to see exactly how I made it!
Nutrition
Serving: 1roti jalaCalories: 52kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 42mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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