Roti Jala (Dairy-Free)

Ingredients

• 1 cup All-Purpose Flour
• 1 1/2 cups Coconut Milk
• 1 Egg
• 1/2 tsp Turmeric Powder
• 1/4 tsp Salt
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup of All-Purpose Flour, 1 1/2 cups of Coconut Milk, 1 Egg, 1/2 tsp of Turmeric Powder, and 1/4 tsp of Salt. Blend these ingredients together until the mixture is completely smooth.
2. 2Pour the batter through a fine-mesh sieve into a separate bowl to catch any small lumps, ensuring a perfectly smooth consistency.
3. 3Place a 25.4 cm non-stick skillet over medium heat. Add the 1 tbsp of Vegetable Oil to the pan and let it heat up until it shimmers slightly, about 1 minute.
4. 4Using a Roti Jala mold or a squeeze bottle with multiple small openings, carefully drizzle the batter onto the hot pan. Move the mold or bottle in a circular motion, creating a lacy, net-like pattern across the surface of the pan.
5. 5Cook the roti jala for 1 to 2 minutes, or until the edges begin to lift away from the pan and the pancake appears cooked through with a slightly firm texture.
6. 6Gently fold the cooked roti jala into a triangle or roll it up. Serve these immediately with your favorite dairy-free curry.

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