For the second day of Nusantra and Indo China cuisine, I have a bread from Malaysia. As I mentioned yesterday in my roti canai post, I am exploring the Nusantra and Indo China region for this week’s BM. You can read about the regions in the post itself, so I will not be repeating it again. Yesterday it was a delicious flaky bread and today it is a beautiful lace patterned crepe from Malaysia. This roti jala is quite famous during Ramadaan and it is served with various spicy curries for breakfast. It is also a popular evening snack. Mostly meat based curries are served with the crepes.
To make roti jala, a special mould with five nozzles is used. But no worries if you don’t have the mould. You can use the ketchup bottle or a normal water bottle to make it. If using a water bottle, you need to make four or five holes on the cap so that the batter falls as strings. The making of the crepes needs some practice to get the shape right. I made five crepes and only three ended up like lacey crepes. The other two were like lumps but still Sruti had them without complaints. I guess with regular practice, the crepes can be made beautiful. The batter is like the maida dosa batter we make, but it has coconut milk in it, which makes it full of flavour. I served it with a spicy potato curry and Sruti loved it. She loved the curry more than the crepes and she didn’t find the crepes that interesting except for the beautiful presentation. turmeric is added to the batter to give it the bright yellow colour and minimum oil is needed to cook the crepes. As you know, I love experimenting international recipes and this one was quite interesting. But if you ask me whether I would repeat it, my answer would be no.
Makes 5 Crepes
Maida / All Purose Flour – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Coconut Milk – 3/4 cup
Egg – 1
In a bowl, combine flour, salt and turmeric powder.
Add coconut milk and egg and mix well to make a batter. Add water if needed to make it a slightly thin batter.
Pour the batter in the bottle. Make five holes on the cover of the bottle.
Heat a tawa, apply oil with a tissue and pour the batter by inverting the bottle. Keep on making a circular pattern so that the crepe looks like a net.
Cook for a minute or two.
Remove from the tawa on to a plate or a board.
Fold two siodes of the crepe inwards and roll it to make a small lacey roll.
Serve it with a spicy curry of your choice.