Roti Jala (Malaysian Lacy Pancakes)
Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries. Many versions use coconut milk, but this one uses water.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
If you can get one, a specialized squeeze bottle with multiple nozzles will make it faster to shape the pancake. You can also use a specialized cup with multiple holes in the bottom.
Adapted from the source recipe's notes.Method
- 01
Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
- 02
Let the batter rest for 30 minutes.
- 03
Transfer the batter to a squeeze-bottle with a nozzle (see notes).
- 04
Heat a skillet over medium-high heat.
- 05
If necessary, use a paper towel to lightly grease the pan with some oil.
- 06
Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
- 07
Let the pancake cook just until dry—avoid excessive coloration.
- 08
Remove from the pan, transfer to a plate, and roll or fold up.
- 09
Repeat the cooking process until you have used up all the batter.
- 10
Serve warm.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Streuselbrötchen; view original image record .
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