Roti Jala (Malaysian Net Pancakes)
Delicate Malaysian net pancakes served with a rich curry. This version is modified to be gluten and egg-free using substitutions, making it a safe and delicious lunch option.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 1/4 cup Tapioca Starch
- 1 1/2 cups Coconut Milk
- 1/2 cup Water
- 1/2 tsp Turmeric Powder
- 1/4 tsp Salt
- 2 tbsp Vegetable Oil, for cooking
- 4 cups Chicken Curry (Gluten-Free)
Instructions
- 1In a bowl, whisk together gluten-free flour, tapioca starch, turmeric powder and salt.
- 2Gradually add coconut milk and water, whisking until smooth. Ensure there are no lumps.
- 3Strain the batter through a fine-mesh sieve for a smoother consistency.
- 4Pour the batter into a roti jala mold or a squeeze bottle with a small nozzle.
- 5Heat a lightly oiled non-stick pan or griddle over medium heat.
- 6Using the mold or squeeze bottle, create a net-like pattern on the hot pan. Cook for 1-2 minutes, or until the edges are set and the roti jala is lightly golden.
- 7Fold the roti jala into triangles or rolls. Repeat with the remaining batter.
- 8Serve warm with chicken curry.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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