Roti Jala is the kind of dish that makes you pause for a moment before eating – just to look at it. Thin, lacy, golden patterns folded softly on a plate. It looks like fabric, like something woven – but it’s made of the simplest ingredients: flour, eggs, coconut milk, and a touch of turmeric for that gentle yellow glow.
The batter is light and smooth, poured through a special cup or sometimes just squeezed through a perforated ladle. It falls in graceful threads over a hot tawa, forming nets that set within seconds. Each one is cooked just long enough to hold its shape, then lifted and folded into delicate triangles or rolls.
Despite its elegance, Roti Jala is made for hearty pairings. Most often, it sits beside a rich chicken curry – warm with spices, thickened with coconut milk or ground onion, sometimes sweetened faintly. The bread soaks it up without losing its lace. The flavours meet softly – the spice of the curry and the lightness of the roti balancing each other, bite after bite.
It’s a festive food, yes, but it doesn’t feel out of place in a quiet kitchen. In Kerala, where coconut and curry already speak the same language, Roti Jala settles in easily. It feels familiar, like something we’ve always known but hadn’t yet named.
There’s beauty in the way it’s made – not just for the result, but for the patience it demands. The steady hand that pours. The brief pause while it cooks. The gentle lift from the pan. All of it comes together not just as a recipe, but as a rhythm.
And in the end, when it’s served – golden, folded, and resting beside a bowl of curry – you don’t really think about where it came from. You just taste the warmth, and the care, and the quiet art of it.
Roti Jala
Description
Roti Jala, literally meaning "Net Bread", is a popular Malay tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. The roti jala is a pretty dish that looks like a lace doily due to the way it is made.
Ingredients
Instructions
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First, in a mixing bowl, add 1 cup of all-purpose flour and a pinch of turmeric powder.
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If you prefer, sieve both together to ensure an even mix.
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Add one egg, coconut milk, and a little salt.
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Mix everything well using a whisk or ladle until smooth.
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If the batter feels too thick, add some water gradually and whisk into a pourable consistency.
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Traditionally, Roti Jala is made using a special cup with multiple holes, but you can use a squeeze bottle as a handy alternative.
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Heat a non-stick pan and rub some oil over the surface.
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Squeeze the batter over the pan in a circular motion, creating a net or lace-like pattern.
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There’s no need to flip the pancake.
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Once cooked, gently fold and roll the pancake or shape it as you prefer.
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Serve hot with a rich chicken curry or mutton curry. It's a treat for both the eyes and the palate.