Roti Jala (Lacy Pancake)

Ingredients

• 1 cup All-purpose flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Salt
• 1/2 teaspoon Soy lecithin powder
• 1 tablespoon Vegetable oil

Instructions

1. 1In a blender, combine the 1 cup all-purpose flour, 1 cup coconut milk, 1/2 cup water, 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, and 1/2 teaspoon soy lecithin powder. Blend on medium speed for 30 seconds, or until the batter is completely smooth.
2. 2Pour the batter through a fine-mesh sieve into a bowl to catch any small lumps, ensuring a perfectly smooth consistency.
3. 3Pour the smooth batter into a roti jala mold or a squeeze bottle with multiple small nozzles.
4. 4Heat a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C). Add the 1 tablespoon of vegetable oil to the pan and swirl to coat the bottom lightly.
5. 5Using the roti jala mold or squeeze bottle, carefully drizzle the batter onto the hot skillet in a crisscross, net-like pattern. Cook for 1 to 2 minutes, until the edges of the pancake begin to lift slightly from the pan and the batter appears set.
6. 6Gently fold the cooked roti jala in half to create a roll or a triangle shape. Repeat this process with the remaining batter, lightly oiling the pan between each roti jala if needed.
7. 7Serve the roti jala warm, ideally with your favorite curry or a sweet sauce.

Substitutions

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