Roti Jala | Lacy Net Pancakes
Roti Jala | Lacy Net Pancakes
Ingredients
- 250 g all-purpose flour
- 1 large egg
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 500 ml milk
- 1 tablespoon oil
- as needed oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt.
⏱️ 2 min
- 2
Crack the large egg into the bowl with the dry ingredients. Pour in the milk and the 1 tablespoon of oil.
⏱️ 2 min
- 3
Use an immersion blender to blend all the ingredients together until the mixture is completely smooth and free of any lumps. Alternatively, you can use a regular blender.
⏱️ 5 min
- 4
Pour the batter through a fine-mesh sieve into another clean bowl. This step ensures an extra smooth batter and removes any remaining small lumps, which is crucial for the lacy pattern.
⏱️ 3 min
- 5
Heat a non-stick pan over medium heat. Lightly grease the pan with a small amount of oil using a paper towel or brush.
⏱️ 2 min
- 6
Fill a roti jala mould with the prepared batter. If you don't have a specific mould, a cleaned plastic bottle with small holes poked in the cap can be used as an alternative.
⏱️ 1 min
- 7
Hold the mould over the hot, greased pan and swirl it in continuous circular motions to create a delicate, lacy, net-like pattern with the batter. Aim for a thin, even layer.
⏱️ 1 min
- 8
Cook the roti jala until the edges begin to curl up and the pancake is set. It should not be flipped. Carefully lift the cooked roti jala from the pan using a spatula.
⏱️ 1 min
- 9
Gently fold the cooked roti jala into a roll or a triangle shape while it's still warm.
- 10
Repeat steps 7-9 with the remaining batter, greasing the pan lightly between each roti jala as needed, until all the batter is used.
⏱️ 15 min
- 11
Serve the Roti Jala warm, traditionally accompanied by curry.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roti Jala | Lacy Net Pancakes
- 250 g all-purpose flour
- 1 large egg
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 500 ml milk
- 1 tablespoon oil
- as needed oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, turmeric powder, and salt.
⏱️ 2 min - 2
Crack the large egg into the bowl with the dry ingredients. Pour in the milk and the 1 tablespoon of oil.
⏱️ 2 min - 3
Use an immersion blender to blend all the ingredients together until the mixture is completely smooth and free of any lumps. Alternatively, you can use a regular blender.
⏱️ 5 min - 4
Pour the batter through a fine-mesh sieve into another clean bowl. This step ensures an extra smooth batter and removes any remaining small lumps, which is crucial for the lacy pattern.
⏱️ 3 min - 5
Heat a non-stick pan over medium heat. Lightly grease the pan with a small amount of oil using a paper towel or brush.
⏱️ 2 min - 6
Fill a roti jala mould with the prepared batter. If you don't have a specific mould, a cleaned plastic bottle with small holes poked in the cap can be used as an alternative.
⏱️ 1 min - 7
Hold the mould over the hot, greased pan and swirl it in continuous circular motions to create a delicate, lacy, net-like pattern with the batter. Aim for a thin, even layer.
⏱️ 1 min - 8
Cook the roti jala until the edges begin to curl up and the pancake is set. It should not be flipped. Carefully lift the cooked roti jala from the pan using a spatula.
⏱️ 1 min - 9
Gently fold the cooked roti jala into a roll or a triangle shape while it's still warm.
- 10
Repeat steps 7-9 with the remaining batter, greasing the pan lightly between each roti jala as needed, until all the batter is used.
⏱️ 15 min - 11
Serve the Roti Jala warm, traditionally accompanied by curry.
⏱️ 1 min