Roti jala, a lacy net-like pancake, gets a delightful twist with the infusion of flavourful pandan and coconut milk. These rotis are perfect for serving with curries, or eaten on their own as a snack
| Created by | Spinneys |
| Prep time | 5 minutes |
| Resting Time | 15-20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Easy |
| Calories | 425 |
| Fat | 19.2g |
| Saturates | 14.5g |
| Protein | 12.6g |
| Carbs | 51.4g |
| Sugars | 2.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large mixing bowl, combine the flour and salt. In a separate bowl, whisk together the coconut milk, water, eggs and pandan extract until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter. Ensure there are no lumps. Let the batter rest for approx. 15-20 minutes to allow it to slightly thicken.
Heat a roti jala pan or a large non-stick pan over a medium heat. Using a brush or paper towel, lightly grease the pan with cooking oil. Pour a ladleful of the batter into a roti jala cup or a squeezy bottle with a large hole. Make lacy patterns by moving the cup or squeeze bottle in circular motions over the pan. Cook until the edges start to lift and the bottom is lightly golden.
Fold the roti jala into a square or roll it up. Repeat the process with the remaining batter.
Serve the pandan and coconut roti jala warm with your favourite curry.
