An Authentic Malaysian net crepes or Roti Jala (in Malaysia) or Jalar Appam(in India) made in a special mould; from my mom’s kitchen…

Yet another recipe I had been wanting to post for the past few years. Roti Jala or Malaysian net crepes is made in a special mould which looks like a ladle with 5 holes in it. While in the US, I didn’t have this mould, but this didn’t stop me from making this. I made the mould myself, I put 5 holes in a plastic disposable cup and made the pancake using that cup.

My mom has the mould and she makes this quite often. Roti Jala was introduced to my mom by one of my aunts, she even gave her the mould which was imported from Malaysia. Since then, these crepes have become a family favorite. My mom often stuffs the net crepes with chicken.

First, a batter is made with all purpose flour or Maida, egg and coconut milk. Then a spoonful of batter is poured into the mould placed over a hot flat non-stick pan. Swirl the mould with the batter immediately to create a net shape. When the bottom side of the crepe turns golden brown, flip it to the other side and let that side turn golden in color. Drizzle little ghee on top of the net crepe.  It needs practice to make the perfect net crepe. You should swirl the batter as fast as you can and don’t let the batter fall as drops or thick. Also, the batter must have the right constituency to make the perfect crepe.

With the mould, this comes out really good. Don’t worry if you don’t have the mould, just like me try putting 5 holes in a disposible plastic cup and pour the batter into the cup and make the net crepe.

Here is the picture of the mould used for making the net crepe:


For making the Net Crepe or Roti Jala


Making the batter:

Ingredients:

  • All Purpose flour or Maida- 1 1/2 cups
  • Eggs- 2
  • Coconut Milk, thin- 2 cups
  • Salt- to taste
  • Turmeric powder or Yellow color or Saffron- a pinch (optional)

Preparation:

  • Combine all purpose flour, eggs and coconut milk in a wide bowl without forming any lumps.

  • Best way is to combine the ingredients in a blender into a smooth batter and keep aside in a bowl.

How to make the roti jala or net crepes:

  • Heat a non-stick flat pan over medium heat.
  • When you are ready to make the crepe, pour the batter using a ladle into the mould.
  • You could even place a small bowl under the mould to avoid the batter from spilling over the counter top or stove.
  • Immediately place the mould over the hot pan and swirl the mould to create a net shape.

  • Avoid pouring the batter thick or as drops.
  • After pouring the batter into net shape, let the bottom side of the crepe turn golden in color.

  • Flip the crepe to the other side, drizzle little ghee on it.

  • Remove the crepe from the pan after the both sides have turned light golden in color.
  • Place the crepes on a platter.

  • You could have the crepes just like this with some side dish or if you are in a mood to impress your guests, stuff the crepes with chicken or other meatof your choice.
  • I stuffed the My mom stuffed the crepes with chicken.

Making the Chicken stuffing:

Ingredients:

  • Chicken, boneless or bone-in- 1 pound

For cooking chicken:

  • Garam Masala- 1 1/2 tsp
  • Chilly powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Fennel powder- 1 1/2 tsp
  • Salt- to taste

For making the Chicken stuffing:

  • Onion, cut thin lengthwise- 3
  • Ginger-Garlic paste- 2 tsp
  • Cilantro or chopped coriander leaves- 1 handful
  • Salt- to taste
  • Oil- 2 tbsp

Preparation:

  • Marinate the chicken with chilly powder, turmeric powder, Garam masala, fennel powder and salt for 10 minutes.
  • Cook the chicken in a wide covered pan until all the water evaporates and the chicken turns tender.

  • If you are using bone-in chicken, remove the bones after cooking the chicken and shred the chicken, keep aside.

  • Heat a non-stick pan, add oil.
  • Add the onions and saute till it turns tender.
  • Add ginger-garlic paste and saute.
  • Now, add the cooked shredded chicken and saute for few minutes.
  • Add chopped cilantro and combine everything well.

  • Remove the pan from the stove.

Stuffing the Net Crepes with chicken:

  • On a platter, place two net crepes one top of the other.

  • Spread one spoonful of chicken on the crepes.

  • Cover the chicken layer with two net crepes one top of the other.

  • Foldl the crepes stuffed with chicken into a triangular shape or as rolls.

  • Chicken stuffed Malaysian net crepes is ready to be served.
  • This is going to be a hit for any parties.

Tips:

  • You could even add a pinch of turmeric powder or yellow color to the batter used for making the crepes. This will make the crepe look yellow in color.
  • Also, you could add a pinch of saffron for a nice aroma.
  • The batter should flow freely through the mould, if not add more of the coconut milk to make it thin.

From where can you buy the mould:

  • The mould is available in some stores in Tamil Nadu and of course in Malaysia.
  • I’ve also found them being sold on ebay.