Cookbook:Roti Jala (Malaysian Lacy Pancakes)
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Roti Jala (Malaysian Lacy Pancakes) | |
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Category | Pancake recipes |
Time | 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Roti jala are thin and lacy Malaysian pancakes. They are typically served—like other kinds of roti—with savory dishes like curries.[1] Many versions use coconut milk, but this one uses water.
Ingredients
[edit | edit source]- 4 cups wheat flour
- 3 cups water
- 2 standard eggs
- 2 tsp fine salt
- A few drops of food coloring (desired color; optional)
Procedure
[edit | edit source]- Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.
- Let the batter rest for 30 minutes.
- Transfer the batter to a squeeze-bottle with a nozzle (see notes).
- Heat a skillet over medium-high heat.
- If necessary, use a paper towel to lightly grease the pan with some oil.
Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.Shaping the pancake - Let the pancake cook just until dry—avoid excessive coloration.
- Remove from the pan, transfer to a plate, and roll or fold up.
- Repeat the cooking process until you have used up all the batter.
- Serve warm.
Notes, tips, and variations
[edit | edit source] 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.Specialized cup for making roti jala
References
[edit | edit source]- ↑ Karim, Mehreen (2020-08-13). "I've Been Making Roti Jala Since I Was 10. You Can Too". Bon Appétit. Retrieved 2024-09-04.