How to Make Malaysian Roti Jala (Lace Pancakes) Like a True Malay Pro

 

How to Make Malaysian Roti Jala (Lace Pancakes) Like a True Malay Pro 

Roti Jala, also known as “lace pancakes or Malaysian net crepes” in English, is a Malaysian recipe that directly translates to “net bread.” It’s made with a really easy batter, and is the perfect vehicle for dhal (dried split peas or lentils) or any curry or gravy dishes. It’s usually served as a savory dish, although it can also be enjoyed as a dessert, served with cream and durian.

It’s particularly popular when you have guests over, and can be made in a jiffy. Most Malay food is influenced by the wonderful coming together of different races and cultures. While Roti Jala is traditionally Malaysian, it’s often associated (and served) with Indian curries and gravy dishes like dhal, chicken curry etc. It’s also symbolic of the rich cultural diversity that Malaysia stands for.

What is Roti Jala?

Roti Jala is a delicate pancake or bread like no other. Made with a pancake like batter using a squeeze bottle, its net patterns are quite unique and light. Creating the lace or net pattern isn’t too hard. It just takes a little practice, and once you figure the wrist movement to make the patterns, you’ll  start to see your lace patterns start to look prettier. It’s fun to experiment with different patterns for these pancakes.

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What Do You Need to Make Roti Jala?

You don’t need a lot to make these lace pancakes. You need a mixture bowl and whisk to make the batter. Get a squeeze bottle with a thin nozzle to squeeze out the batter. And you’ll also need a nonstick griddle or pan and a spatula. That’s it. If you don’t have a squeeze bottle, you can use any plastic bottle you have, and make a tiny hole on the lid to squeeze the batter out.

What to Serve Roti Jala With

Roti Jala is served with spicy gravy or curry dishes. Dhal and chicken curry are the most common side with Roti Jala, though you can also serve with any of your favorite gravy side dishes.

How to Make Roti Jala

Here’s a quick video on how to quickly shape your Roti Jala. It isn’t hard, but it does require you to be fast and efficient. Just make lace patterns quickly and brush gently with oil. It literally takes less than 20 seconds for each Roti Jala to be done. And it stays soft even as it gets cold! Making it a great vehicle for curries or gravies.

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Tips for Making Roti Jala

1.     Use turmeric powder if pairing with savory dishes and yellow color if pairing with sweet dishes.

2.     Traditionally pandan leaves are tied and used to stir and brush the oil onto the pancakes. The pandan leaves release a wonderful aroma into the oil, that adds on to the flavors. But if you can’t find the pandan leaves, just use a regular brush for the oil.

3.     Roti Jala is fragile, so it needs to come off easily from the pan, which is why it is important to use a good quality non-stick pan.

4.     Roti Jala can be eaten on its own, or served with a savory or sweet side. If curious about the sweet Roti Jalas, eat the way the Malays do—with a sweet durian cream!