Malaysian net crepes stuffed with chicken, aka Jalar Appam
 
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Cook time
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Ingredients
Making the batter
  • All Purpose flour or Maida- 1½ cups
  • Egg- 1
  • Coconut Milk, thin- 2 cups
  • Water- ½ cup
  • Salt- ½ tsp
  • Turmeric powder- ⅛ tsp (optional)
  • Ghee- to drizzle over the crepes
For marinating chicken
  • Chicken breast, boneless- 2 chicken breasts (or use 4 chicken pieces)
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Fennel powder- 1½ tsp
  • Garam Masala- ½ tsp
  • Salt- ½ tsp
For making the chicken stuffing
  • Oil- 2 tbsp
  • Onion, cut thin lengthwise- 3
  • Ginger-garlic paste- ½ tbsp
  • Cilantro or chopped coriander leaves- ¼ cup
  • Salt- 1 tsp
Instructions
  1. Into a blender jar, add all purpose flour, egg, coconut milk, turmeric powder if using and salt, blend 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. I've added ½ cup water & combine well.
How to make the roti jala or net crepes
  1. Place a non-stick pan over medium heat.
  2. When you are ready to make the roti jala, pour the batter using a ladle into the mold.
  3. The batter should flow well through the holes. If it falls like drops, add ¼ to ½ cup water to thin down the batter.
  4. Keep a small bowl under the mold to avoid the batter from spilling over the counter top or stove.
  5. Immediately, hold the mold with the batter over the hot pan and swirl the mold to create a net shape.
  6. After pouring the batter into net shape, let the bottom side of the roti jala turn golden in color.
  7. Drizzle 1 tsp ghee over the roti jala.
  8. Flip the roti jala to the other side and let golden spots form on the other side as well.
  9. Take the roti jala off the pan & keep it on a platter.
  10. You can enjoy the roti jala with chicken or mutton curry or stuff the roti jala with chicken or other meat filling of your choice.
For making the chicken casala
  1. To a bowl, add the chicken along with chili powder, turmeric powder, garam masala, fennel powder and salt, combine well & let marinate for 10 minutes.
  2. Add the marinated chicken to a saucepan & cook covered for a few minutes till the water dries off and the chicken has cooked well.
  3. Increase the heat & stir fry till golden brown spots form on the chicken.
  4. Gently shred the cooked chicken.
  5. If you are using bone-in chicken, remove the bones after cooking the chicken and shred the chicken, keep aside.
  6. Place a saucepan over medium heat, add oil.
  7. Add the onions, ginger-garlic paste and salt.
  8. Saute till onions turn golden brown in color.
  9. Now, add the cooked shredded chicken and saute for a few minutes.
  10. Add chopped cilantro and combine everything well.
  11. Remove the pan from the heat, chicken masala is ready.
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 masala 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 enjoyed.
Notes
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 - Wholesome Homemade Recipes at https://thasneen.com/cooking/malaysian-net-crepes-stuffed-with-chicken-masala-roti-jala-or-jalar-appam/