Sunday, January 30, 2011


2 cups plain flour
1/2 tsp salt
2 eggs beaten
2 1/2 cups coconut milk (1/2 coconut)
1/4 tsp  turmeric powder
oil to grease


Sift flour into bowl and add salt.

Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.

Grease and heat a medium non-stick pan on low heat.

Put a ladle full of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern.

Cook until set turn over onto a dish.

Need not turn the pancake.

After the top is set and done or when the bottom turns light brown,

transfer the Roti Jala out and fold it into triangle shape.

Continue until batter finishes.

To serve:

Arrange a few Roti Jala on a serving plate and add some  chicken curry, fish curry or
any spicy curry on the side and serve immediately.

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