Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 egg
- 1 cup coconut milk
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp fennel powder
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tbsp vegetable oil
For the Curry Sauce:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced
Special equipment needed:
- Roti Jala mold or a squeeze bottle with a large nozzle
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, egg, coconut milk, salt, turmeric powder, cumin powder, coriander powder, fennel powder, chili powder, black pepper, water, and vegetable oil until smooth.
2. Heat a non-stick pan over medium heat. Grease the pan with a little oil.
3. Pour the batter into the Roti Jala mold or squeeze bottle with a large nozzle.
4. Hold the mold or bottle over the pan and make a circular motion to create a lacy pattern. Cook for about 1-2 minutes until the edges start to lift. Flip and cook for another 30 seconds.
5. Repeat until all the batter is used up. Stack the Roti Jala on a plate and cover with a clean towel to keep warm.
6. To make the curry sauce, heat the vegetable oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant.
7. Add the curry powder and cook for 1-2 minutes until fragrant.
8. Add the coconut milk, chicken or vegetable broth, fish sauce, brown sugar, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes until the sauce has thickened.
9. Stir in the lime juice.
10. Serve the Roti Jala with the curry sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Roti Jala: Medium heat
- Curry Sauce: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 485
- Fat: 36g
- Carbohydrates: 32g
- Protein: 9g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- All-purpose flour: can be substituted with gluten-free flour or rice flour
- Coconut milk: can be substituted with almond milk or soy milk
- Chicken or vegetable broth: can be substituted with water or coconut water
- Fish sauce: can be substituted with soy sauce or tamari
- Brown sugar: can be substituted with honey or maple syrup
Variations:
- Add shredded chicken or tofu to the curry sauce for extra protein.
- Add chopped vegetables such as bell peppers, carrots, and potatoes to the curry sauce for extra nutrition.
- Use the Roti Jala as a wrap and fill with your favorite fillings such as grilled chicken, vegetables, and avocado.
Tips and tricks:
- Make sure the pan is hot before pouring the batter to prevent sticking.
- If the batter is too thick, add a little more water to thin it out.
- To keep the Roti Jala warm, stack them on a plate and cover with a clean towel.
- The curry sauce can be made ahead of time and reheated when ready to serve.
Storage instructions:
- Store the Roti Jala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Roti Jala, wrap them in foil and place in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the Roti Jala on a platter with the curry sauce in a separate bowl for dipping.
- Garnish with chopped cilantro, sliced red chili, and lime wedges.
Pairings:
- Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Mango chutney
- Papadum
Troubleshooting advice:
- If the Roti Jala batter is too thin, add a little more flour to thicken it.
- If the Roti Jala batter is too thick, add a little more water to thin it out.
- If the Roti Jala sticks to the pan, grease the pan with a little more oil.
Food safety advice:
- Make sure the Roti Jala is cooked all the way through before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Roti Jala is a traditional Malaysian dish that is typically served during festive occasions such as weddings and Eid al-Fitr.
Flavor profiles:
- The Roti Jala is light and fluffy with a subtle coconut flavor. The curry sauce is rich and savory with a hint of sweetness and spice.
Serving suggestions:
- Serve as an appetizer or main dish for lunch or dinner.
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Region: Malaysian