Posts Tagged malaysian food

Roti Jala, at last!

Third time’s the charm!

I’ve been craving roti jala since I starting living more in Singapore than Malaysia. Even in my hometown, I know one or two places that makes roti jala.

So, a few months back, I was excited to find frozen roti jala, made in Malaysia, in local supermarket. It’s rare find, a bit expensive, but what the heck. Sadly, it was a disappointment. Unlike frozen canai (aka prata), it smelled funny and was not the soft and delicate roti I know and love.

So, I tried to make some of my own. Googled some recipies and combined their best and simplest features. But wait … no roti jala cup. Nevermind, I improvised. Sadly, my first two attempts were miserable failures.

First, the improvised cup didn’t work so well. Punching holes into plastic container cup is kinda neat idea and less mess all around, but it didn’t work too well. Could be the holes were too small. But it could have been a problem with the batter too. Using a ketchup squeeze bottle was a little better, but the hole was too big.

Second time around, the batter was too watery. I got round splatters and not thin long streams of batter. And the texture was all gluey.

Well, I went back to Malaysia, found me a nice roti jala cup and finally got to try it again.

Roti Jala

Roti Jala

Roti Jala Recipe (8 small pieces – 1dinner portion)
100g wheat flour
1 egg
120ml cup water (adjust so it’s just thin enough to give a smooth stream from the holes)
1 pinch salt
1 pinch tumeric powder (optional)
1 pinch coriander powder (optional)

1. Sift flour.
2. Add all ingredients into a bowl.
3. Mix thoroughly until you get nice smooth batter.
4. Sift batter to remove any lumps.
(This is important or the lumps will clog the holes in your cup)

5. Heat a flat-bottomed pan or skillet.
6. Coat a thin layer of oil. (I just fold a piece of paper towel, dip in oil and wipe pan)
7. Ladle batter into roti jala cup.
8. Hold cup over pan and move it in circular pattern. (Just make pretty pictures with it)
9. Wait till 2 minutes (or the edges curled upwards)
10. Fold into quarters or roll into blanket or any pattern you like.
11. Continue with next piece.

12. Eat with curry (preferably curry with a lot of gravy). Roti Jala is great for soaking up the gravy and melts in your mouth.

Tumeric is a strong colourant. So watch where it drips and wipe quicky. Also, best to use metal or good ceramic bowls that will not stain. Tumeric will most likely stain plastic anything and even countertops. Leave it out if you don’t have any or have ‘white’ kitchen.

Tried to substitute with rice flour. It turns out to be crispy and drier. Not the soft type that I like.


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