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!
- 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!