A Malaysian inspired, gluten free, dosa/bread with coconut milk!
As you know, in Hindi, roti is bread and jala is net. No wonder then, that this Malaysian roti that looks so pretty, caught my eye.
It is typically made of all-purpose flour or maida but I used a combination of besan, rice and urad dal flour instead, to boost the protein content. The coconut milk and the curry powder add layers of flavor to this roti.
It is super quick, easy to make and so much fun! Just mix all the ingredients for the batter and pour in a piping bag fitted with a small nozzle or as I did, in a plastic zip lock bag. Snip off a tiny corner of the bag and pipe the batter in the heated pan, making small circles that intersect and connect them in a large circle. I added a couple of drops of olive oil to the pan and cooked them on both sides!
Roti Jala
Ingredients-
- ½ cup rice flour
- ¼ cup besan or chick pea flour
- ¼ cup urad dal flour
- ½ teaspoon turmeric powder
- 1 teaspoon mild curry powder
- Salt to taste
- ¾ cup coconut milk
- 1 egg, lightly beaten
- 1 to 2 teaspoons oil for the pan
To make the Roti Jala-
- In a bowl, combine all the flours, turmeric powder, curry powder and salt.
- Add the coconut milk and egg and mix well to make sure there are no lumps.
- Pour the batter into a pastry bag fitted with a small nozzle or a plastic ziplock bag and use it as a pastry bag.
- Heat a frying pan over medium heat. Snip a small corner of the bag ( if using the plastic ziplock bag) and pipe small intersecting circles in the pan, to make a bigger circle.
- Add a couple of drops of oil to the pan and let the roti jala cook on medium heat for about 3 minutes. Flip and let it cook for another 2 minutes or until golden brown on both sides.
- Serve with a curry, stew or chutney.
This is a fun recipe to make and serve!
Enjoy,
Sandhya
They look just too pretty, Sandhya!
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Thank you Ginger!
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Now thats beautiful Sandhya, WOW!!!
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Thanks Suzanne!
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Very cool! Each one a work of art and no two alike!
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So true Greg! Each guest could make their own at a party too!
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It is so pretty!
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Thanks Aruna! It does look like kolam or doilies, right?
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Yup!
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So pretty and I’m sure tasty. 🙂
What is urad dal flour?
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Thanks Ronit. Urad dal is also called black gram and is the dal used to make dosas (along with rice) It has a nutty taste. These roti jalas could be made replacing the urad dal with besan too.
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Thank you for the information. I will look for these special flours. 🙂
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Looks really good Sandhya 🙂
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Thank you Nandini! It is fun doodling on the pan:)
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So pretty Sandhya!
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Thanks Antonia!
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Innovative and nice. Looks like the South Indian Kolam. Loved it Sandhya
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Ye sit does remind us of kolams and crochet doilies, right? thank you for your sweet comment!
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Wow, I’ve never heard of these Sandhya. Trust you to come up with such a genius idea, it’s a great way to get the entire family involved in making these. The ingredients sound so yummy too!
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Thanks Loretta! It was fun making them. It is like doodling on the pan;)
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Never heard of Roti Jala before. Strange not seen them in Malay restaurants here either. this is perfection. Look too pretty to eat. Amazing recipe and click…Love
http://www.mumbaitomelbourne.com/food-and-health-blog-posts/whole-masoor-dal-with-spinach-brown-soupy-lentils-with-spinach
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Thanks Sharvari!
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Love it! Definitely on my to-do list now. 😉
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Thanks! It is super easy and fun to do.I loved doodling on the pan:)
Btw, Happy belated Anniversary to you! Your cake looks awesome!
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This looks like intricate artwork, wow!
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Thank you Abida!
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I like how you make this tasty and decorative dosa bread. I also appreciate that you include where you were inspired, featuring Malaysia. 🙂 ♡ You are so genuine and caring, Sandhya.
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Thank you so much Robin! You are super sweet. You made my day!
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Worth a try! Looks too complex though.
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No it is not complex at all! It is like doodling on the pan:)
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Beautiful!!
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Thank you Susan! Happy new Year to you!
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This recipe makes me homesick for Malaysian food. What a clever twist to make it gluten-free. I like making flatbreads with chickpea flour. It lends a special flavor.
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Thank you so much Christine!I like the chick pea flavor too.
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Oh I love dosa bread! My daughter is coeliac so I should definitely try this!
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I hope your daughter likes it.
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It almost looks too good to eat it Sandhya. And gluten-free, my wife will love you for that.
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Thank you so much for your kind words Mark!
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Wow — very cool! It reminds me of funnel cakes, which was a standard carnival food dusted with powdered sugar. I don’t have a big sweet tooth and I love Indian food, so your dish looks even better to me!
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Thank you so much Alyssa!
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