Roti Jala Recipe

Recipe By Slurrp

Roti jala is the lesser known and more elusive cousin of the famed roti canai, the Malaysian flatbread. It translates to 'net bread' and is called so because of its appearance. Despite being popular in Malaysia, roti jala originated in India. Roti jala resembles string hoppers, which are eaten in Southern India and Sri Lanka. While string hoppers often use rice flour, roti jala uses only wheat flour. It is believed that roti jala was made by accident when a woman ended up using a ladle with a hole to pick up batter when making pancakes. This caused the batter to flow into thin streams, creating a pattern. Later, turmeric was added for colour before the dish was served to a king. Roti jala increased in popularity and people began to use their fingers to sprinkle the batter onto the pan. In Malay, the method of sprinkling the batter is called ‘renjis’ and so roti jala is also known as roti renjis.

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Ingredients for Roti Jala Recipe

  • 3 cup wheat flour
  • 1 tablespoon turmeric powder
  • 1/2 tablespoon Salt
  • 2 Nos Large eggs
  • 1/2 cup Oil
  • 3.50 cup Water

Directions: Roti Jala Recipe

Steps To Prepare

  • STEP 1.In a bowl, add wheat flour, turmeric powder and salt and mix well.
  • STEP 1.Then add eggs, oil and water.
  • STEP 2.Now whisk the batter for about 3 minutes.
  • STEP 3.Sieve the batter.

Cooking Directions

  • STEP 1.Put a non stick pan over low heat.
  • STEP 4.Now, spread the batter onto the pan in a net like pattern.
  • STEP 5.Cook for 2 minutes without covering it with a lid.
  • STEP 6.Once the colour turns light, it can be removed easily and taken down without flipping.

Storage And Serving Method

  • STEP 1.Place the roti jala on a plate and fold it into the shape of a long triangle.
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp