Combine all the ingredients, except the oil, in a bowl, adding a good pinch of sea salt and 200ml of water. Mix until smooth, then leave to rest for 30 minutes.
Lightly oil a large frying pan or griddle, then place on a medium heat.
Spoon a ladleful of batter into a roti jala mould (or use a squeezy bottle), and move in a circular motion to form a thin, lacy pattern in the pan. Keep the mould about 3cm above the hot pan and drizzle from the middle outwards in a spider web pattern. It’s best to keep the mould full at all times to give the best pressure for flowing the batter.
Cook for 20 to 30 seconds – you don’t want it to brown, but it needs to firm up slightly – then bang out onto a board (do not attempt to flip it).
Fold into quarters or roll up, then repeat with the remaining batter, serving as and when ready. Delicious served alongside an Aubergine kuzi, with Sambal nenas (pineapple relish).