When I first heard about this very gorgeous dish, I instantly wanted to make it. It’s SO easy!
But of course, I had to wait for the mail man to deliver my roti jala mould first….
So when I saw this:
And found this in it:
I was really glad. Until I found out that my mould doesn’t actually work…unless you put water in it.
So I set off with a metal skewer making the holes at the bottom larger. Until I scraped the 6 layers of skin I had near my thumb’s knuckle…glad I left 1 layer on. It really hurts still, though. I know I’ve got these genes from dad…he’s always improvising…and so am I.. but it rarely works out for me (unless it has to do with cooking, of course).
Still, after hurting myself, I couldn’t finish all the holes…so my roti jala mould didn’t work with me. Instead, I cut a tiny, tiny hole into a corner of a disposable piping bag, and made these rotis. But I’ve still got the pics and some tips on how to use a roti jala mould (if yours ends up working).
Apparently these rotis are eaten for breakfast in places like Malaysia…whereas in other countires, they are eaten with savoury food, like a curry for dinner. It’s really up to you on how you choose to eat them, but please don’t do this:
I hope you make this recipe and enjoy making it as much as I did.
I plan on doing it again really soon because everybody really loved it. And I’m sure that you, too, will love it just as much!
2 cups plain flour
1/2 can evaporated milk (about 197g from a 395g tin)
1 1/2 cup water
pinch of salt (I used Masras curry powder instead)
yellow food colouring – optional
Sift the flour into a bowl – important step so you don’t get lumps in the mixture!
Add the salt/curry powder.
In a separate bowl, whisk the egg and evaporated milk until well combined.
Gradually add the flour to the egg and milk, whisking swiftly.
Add the water gradually to make it nice and runny.
Leave the mixture to rest for 30 minutes.
Heat up a large pan, lightly spray it if need be.
Place your roti jala mould in a little bowl or cup and fill it up half way.
When the pan is hot, bring the bowl and mould close to it.
Quickly place the mould over the pan and draw a lacy pattern with it.
As noted above: you can use a disposable piping bag with a very small opening – just don’t squeeze it tightly like you would when piping cream
Do this in a second pan if you have one – saves you lots of time.
Keep the stove on medium heat and leave to cook for 30 or so seconds.
Use a spatula to lift one side of the roti jala when the top side begins to dry up.
Flip it if you want to, or serve it up if you like it soft and moist.
Repeat this process until all your batter is finished.
But remember to get creative and express your inner artistic flare on the pan.
Serve with breakfast lunch or tea.
I would have loved these with a light drizzle of evaporated milk and honey.