So when I took up the street food of the world theme for this week, I made sure to post this recipe that I have been dying to make.
Roti Jala is the Malaysian Lacy Crepes that are eaten as a snack along with tea . A special mold is required to make this but I came to know that you can use a squeeze [sauce] bottle to make these lacy crepes.
During Ramadan / Muslim fasting month, vendors set up Joti Jala stalls and sell these crepes with an assortment of curries. So this surely qualifies as street food, doesn’t it!
Generally eggs are used in the batter. But vegetarian / vegan versions are also seen. I have used coconut milk here.I also came across some recipes that use milk / buttermilk.
All purpose flour – 1 cup
Coconut milk – 100 ml
Salt to taste
Turmeric powder- 1/8 teaspoon
Oil to cook the crepes
- In a bowl put in the flour, salt and turmeric powder and mix
- Add the coconut milk and mix.If it is not sufficient , add water to get a batter of flowing consistency.Stain to remove lumps.Keep aside for 10 minutes.
- Pour the batter into a squeeze bottle.
- Heat a griddle and squeeze out the batter into circular patterns.Drizzle a little oil and let it cook for a few minutes.
- Slowly flip it and let it cook on the other side for a few minutes.
- Fold into half and then into a quarter.Remove from the griddle
- Repeat for the remaining batter.
Serve with a curry of your choice.
- The batter must be free of lumps .So straining the batter is very essential.
- First I tried it on a non stick pan.But it did not come out well. Next I tried it on an iron griddle and it came out so well.[And that is the difference you see in the pan in the pic]
- Some versions add kala namak / black salt and even curry powder to the batter!
- I served it with the chana masala I posted yesterday.Yes, I prepared two dishes in one day for the blog! I am crazy sometimes 🙂
Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #37
This day That year…