Malaysian net crepes stuffed with chicken, aka Jalar Appam
Prep time
Cook time
Total time
Making the batter
  • All Purpose flour or Maida- 1½ cups
  • Egg- 1
  • Coconut Milk, thin- 2 cups
  • Salt- to taste
  • Turmeric powder- ⅛ tsp (optional)
  • Ghee- to drizzle over the crepes
Making the Chicken stuffing
  • Chicken breast, boneless- 2 chicken breasts (or use 4 chicken pieces)
For cooking chicken
  • Garam Masala- 1½ tsp
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1½ tsp
  • Salt- to taste
For making the Chicken stuffing
  • Onion, cut thin lengthwise- 3
  • Ginger-Garlic paste- ½ tbsp
  • Cilantro or chopped coriander leaves- 2 handfuls
  • Salt- to taste
  • Oil- 2 tbsp
  1. Into a blender jar, add all purpose flour, egg, coconut milk, turmeric powder if using and salt, blen into a smooth batter without any lumps. The batter should not be too thick, it should have a flowing consistency.
  2. To adjust the consistency, add water.
How to make the roti jala or net crepes
  1. Heat a non-stick flat pan over medium heat.
  2. When you are ready to make the roti jala, pour the batter using a ladle into the mould.
  3. The batter should flow well through the holes. If it falls like drops, add ¼ to ½ cup watet to thin down the batter.
  4. You could even place a small bowl under the mould to avoid the batter from spilling over the counter top or stove.
  5. Immediately, hold the mould over the hot pan and swirl the mould to create a net shape.
  6. If the batter is dripping as drops, add some water to thin it down, the batter should flow easily through the holes.
  7. After pouring the batter into net shape, let the bottom side of the roti jala turn golden in color.
  8. Drizzle 1 tsp ghee over the roti jala.
  9. Flip the crepe to the other side and let the other side turn light golden in color.
  10. Remove the roti jala from the pan after both sides have turned light golden in color.
  11. Place the roti jala on a platter.
  12. You could have the roti jala just like this with chicken or meat curry or if you are in a mood to impress your guests, stuff the crepes with chicken or other meat filling of your choice.
For making the Chicken Masala
  1. Marinate the chicken with chili powder, turmeric powder, Garam masala, fennel powder and salt for 10 minutes.
  2. Cook the chicken covered in a wide covered pan until all the water evaporates and the chicken turns tender.
  3. If you are using bone-in chicken, remove the bones after cooking the chicken and shred the chicken, keep aside.
  4. Heat a non-stick pan, add oil.
  5. Add the onions, season with some salt and saute till onions turn tender.
  6. Add ginger-garlic paste and saute.
  7. Now, add the cooked shredded chicken and saute for a few minutes.
  8. Add chopped cilantro and combine everything well.
  9. Remove the pan from the heat.
Stuffing the Net Crepes with chicken:
  1. On a platter, place two net crepes or roti jala one on top of the other.
  2. Spread one spoonful of chicken on the crepes.
  3. Cover the chicken layer with two net crepes one top of the other.
  4. Fold the crepes stuffed with chicken into a triangular shape or as rolls.
  5. Chicken stuffed Malaysian net crepes is ready to be served.
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.

If you don't have the mould, you could put a few holes into a plastic disposable glass and pour the batter into it.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at