Easy Roti Jala Recipe – Perfectly Paired with Spicy Curry
Malaysian Roti Jala
Today on the Takrecipe website, we bring you a classic Malaysian favorite—Roti Jala, the beautifully intricate lacy pancakes often served with a fragrant and hearty curry. This dish is a staple at festive gatherings, tea time, or special occasions in Malaysia. Unlike regular pancakes, Roti Jala has a soft, net-like texture, made possible by a special batter drizzled onto a hot pan through a unique mold. The pairing of these delicate pancakes with a rich coconut milk-based curry creates an irresistible balance of flavors. Let’s dive into how to make this exquisite dish at home!
Ingredients(Serves 4 people)
- For Roti Jala:
- 2 cups all-purpose flour
- 2 cups coconut milk (or regular milk)
- 1 cup water
- 2 large eggs
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- Cooking oil (for greasing the pan)
- For the Chicken Curry:
- 500g chicken, cut into small pieces
- 2 potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons curry powder (Malaysian curry blend)
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon chili paste (optional for spice)
- 1 stalk lemongrass, bruised
- 2 tablespoons cooking oil
- Salt and sugar to taste
Prepare the Roti Jala Batter
In a mixing bowl, whisk together the all-purpose flour, turmeric powder, and salt. In another bowl, beat the eggs and mix them with coconut milk and water. Gradually add the liquid mixture into the dry ingredients, stirring continuously to form a smooth batter. Strain the batter through a fine sieve to remove any lumps, ensuring a smooth flow for the lacy pattern. Add vegetable oil and mix well. Let the batter rest for about 10 minutes.
Cook the Roti Jala
Heat a non-stick pan over low-medium heat and lightly grease it with oil. Pour the batter into a Roti Jala mold (a special cup with multiple holes) or a squeeze bottle. Move your hand in a circular motion over the pan, creating a delicate lace-like pattern. Cook for 1-2 minutes until set but not browned. Do not flip. Carefully remove the pancake and fold it into quarters or roll it into a loose cylinder. Repeat with the remaining batter, greasing the pan as needed.
Prepare the Chicken Curry
Heat oil in a pot over medium heat and sauté the onions, garlic, and ginger until fragrant. Add the curry powder and chili paste, stirring until aromatic. Add the chicken pieces and cook until lightly browned. Toss in the potatoes and lemongrass, followed by coconut milk and water. Bring to a simmer and let it cook for 20-25 minutes until the chicken is tender and the potatoes are soft. Season with salt and sugar to taste. Stir well and let the curry thicken slightly before turning off the heat.
Serve and Enjoy
Arrange the rolled or folded Roti Jala on a serving plate. Pour the rich, aromatic chicken curry into a bowl. Serve hot and enjoy dipping the delicate pancakes into the flavorful curry.
Tips:
Use a squeeze bottle
🟢if you don’t have a Roti Jala mold It helps create the perfect lace effect.
Let the batter rest
🟢This allows the flour to absorb the liquid, resulting in a smoother batter.
Adjust the curry consistency
🟢If you prefer a thicker curry, simmer it longer; for a thinner consistency, add a little more water or coconut milk.