Roti Jala (Net Bread)

Ingredients

• 1.5 cups All-Purpose Flour
• 1.5 cups Coconut Milk
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• 1 tablespoon Vegetable Oil
• 2 cups Mixed Vegetables
• 2 teaspoons Curry Powder

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

Instructions

1. 1In a large bowl, whisk together the 1.5 cups All-Purpose Flour, 1.5 cups Coconut Milk, 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Salt until the mixture is completely smooth and no lumps remain.
2. 2Pour the batter through a fine-mesh sieve into a separate bowl or jug to catch any small lumps, ensuring a perfectly smooth consistency.
3. 3Heat a 25.4 cm non-stick skillet over medium heat. Add the 1 tablespoon Vegetable Oil to the hot pan and swirl to coat the bottom evenly. The oil should shimmer slightly.
4. 4Fill a roti jala mold or a squeeze bottle with the batter. Carefully drizzle the batter onto the hot, oiled skillet in a swirling, criss-cross pattern to create a net-like shape. Cook for 1 to 2 minutes, or until the edges of the roti jala begin to lift slightly from the pan.
5. 5Gently lift the cooked roti jala from the skillet using a thin spatula and set it aside on a plate. Repeat this process with the remaining batter, re-oiling the pan lightly between each roti jala if needed.
6. 6While the roti jala is cooking, prepare the vegetable stew. Heat a separate medium saucepan over medium-high heat. Add the 2 cups Mixed Vegetables and the 2 teaspoons Curry Powder to the saucepan. Stir and cook for 5 to 7 minutes, or until the vegetables are tender-crisp and fragrant.

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