Dish
Roti jala
Roti jala is made by mixing flour, eggs, coconut milk, and turmeric to form a thin batter. The batter is then poured into a special funnel with several small holes and drizzled in a lacy pattern onto a hot griddle. The pancake is then cooked until lightly browned and folded into a triangle shape. Roti jala has a soft, slightly sweet flavor and a delicate texture.
Origins and history
Roti jala is believed to have originated in Malaysia and is a popular dish throughout Southeast Asia. It is often served during festive occasions and special events.
Dietary considerations
Roti jala is not suitable for people with gluten intolerance, as it is made with wheat flour. It is also high in calories and fat, making it a treat to be enjoyed in moderation.
Variations
There are many variations of Roti jala, depending on the type of flour and spices used. Some popular variations include Roti jala with pandan flavoring and Roti jala with coconut flakes.
Presentation and garnishing
Roti jala is often garnished with additional coconut flakes or chopped herbs. It is usually served on a small plate or dish.
Tips & Tricks
To achieve the lacy pattern, make sure the batter is thin enough to flow through the funnel easily.
Side-dishes
Roti jala is often served as a side dish to curries and other spicy dishes. It can also be served as a snack or appetizer.
Drink pairings
Roti jala pairs well with hot tea or coffee.
Delicious Roti jala recipes
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