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 roti jala 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.
How to make Malaysian Net Crepes or Roti Jala Cooking Video
Here are the pictures of the mould used for making the net crepe: If you don’t have the mould do this: Put 5 holes in a plastic disposable cup and pour the batter in it.
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.
Pouring over the pan
Cooking net crepes
Malaysian Net Crepes or Roti Jala- Cooking Video
- 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
- Chicken breast, boneless- 2 chicken breasts (or use 4 chicken pieces)
- Garam Masala- 1½ tsp
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Fennel powder- 1½ tsp
- Salt- to taste
- Onion, cut thin lengthwise- 3
- Ginger-Garlic paste- ½ tbsp
- Cilantro or chopped coriander leaves- 2 handfuls
- Salt- to taste
- Oil- 2 tbsp
- 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.
- To adjust the consistency, add water.
- Heat a non-stick flat pan over medium heat.
- When you are ready to make the roti jala, pour the batter using a ladle into the mould.
- The batter should flow well through the holes. If it falls like drops, add ¼ to ½ cup watet to thin down the batter.
- You could even place a small bowl under the mould to avoid the batter from spilling over the counter top or stove.
- Immediately, hold the mould over the hot pan and swirl the mould to create a net shape.
- If the batter is dripping as drops, add some water to thin it down, the batter should flow easily through the holes.
- After pouring the batter into net shape, let the bottom side of the roti jala turn golden in color.
- Drizzle 1 tsp ghee over the roti jala.
- Flip the crepe to the other side and let the other side turn light golden in color.
- Remove the roti jala from the pan after both sides have turned light golden in color.
- Place the roti jala on a platter.
- 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.
- Marinate the chicken with chili powder, turmeric powder, Garam masala, fennel powder and salt for 10 minutes.
- Cook the chicken covered 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, season with some salt and saute till onions turn tender.
- Add ginger-garlic paste and saute.
- Now, add the cooked shredded chicken and saute for a few minutes.
- Add chopped cilantro and combine everything well.
- Remove the pan from the heat.
- On a platter, place two net crepes or roti jala one on 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.
- Fold the crepes stuffed with chicken into a triangular shape or as rolls.
- Chicken stuffed Malaysian net crepes is ready to be served.
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.