Roti Jala

So.

Itchy-backside me recently decided that it was about time for another scrumptious meal and set my heart and mind out to make a batch of Roti Jala for our (mainly mine!) gastronomical pleasure.

I had actually featured this dish in my blog post quite a while back, raving how on how good they can be.  

It has also been quite sometime since I made these yellow-netted Asian styled pancakes fit to be devoured with either beef or chicken curry. 

This is my comfort food. I forgot how good they can be.

Here's the ingredients required to make Roti Jala:

• 2 cups all purpose flour
• 3 eggs
• 1 cup fresh low fat milk*
• 1 cup evaporated milk*
• 1-2 tspn tumeric powder
• Salt to taste
• 2-3 drops of olive oil
• 1-2 cups of water to thin the batter (if necessary)

[* Note: There are recipe variations which use coconut milk. I prefer mine with just normal milk and combined with evaporated milk]

Method:

• Sift all purpose flour
• In a bowl, crack the eggs, add in the milk and a few drops of olive oil
• Slowly add in the flour and mix them well
• If too lumpy, strain them and mix them well until you get a thin batter like crepe like consistency - add water if necessary to thin it
• Heat up a flat plan and grease it with some oil
• Put some batter into the Roti Jala mould and move the cup in a circular motion onto the pan to get the lace-like pattern.
•  Once it's cooked, you can fold it into a rectangular or triangular shape. 
• Serve it with curry and voila!You have got yourself a meal.