September 21, 2018


Coconut - 1 (grated)
Water - 350 ml
Plain flour - 225 gms (sifted)
Eggs - 4 (beaten well)
Salt - 1 1/2 tsp
Oil - 2 tsp
Roti jala mould
Screwpine leaves - 6 (Cut into 5*3 cm strips)
(available in Chinese supermarkets)


  1. Blend coconut with 120 ml water. Squeeze and strain for thick coconut milk. Add 250 ml water to coconut milk residue, squeeze and strain for thin coconut milk.
  2. Pour flour into a bowl and make a well in the centre. Pour thin coconut milk and beaten eggs into the well and gradually stir flour towards the centre. Mix well.
  3. Add salt and thick coconut milk and blend. Strain if there are lumps. Test the consistency of the batter by making one pancake first. Add a little more water or flour if the batter is too thick or too thin.
  4. Heat the frying pan and brush with oil. When the pan is hot, pour in batter through a Roti Jala mould, rotating it to form a lacy pattern.
  5. Cook till set and stack on a plate, putting pieces of screwpine leaf between the pancakes.
Note: Roti jala can be made hours in advance and heated in the oven just before serving. it is eaten with dry curry chicken.

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