Roti jala (lace crêpes)
With coconut milk & turmeric
Roti jala (lace crêpes)
With coconut milk & turmeric
“A delicious addition to any curry – work quickly, and remove from the pan while still flexible and before they take on too much colour. ”
Serves 10 to 12
Cooks In20 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
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Calories 113 6%
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Fat 6.6g 9%
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Saturates 1.6g 8%
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Sugars 0.3g 0%
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Salt 0.2g 3%
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Protein 2.2g 4%
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Carbs 11.9g 5%
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Fibre 0.5g -
Of an adult's reference intake
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Ingredients
- 150 g plain flour
- 1 large free-range egg
- 120 ml light coconut milk
- 1 pinch of ground turmeric
- 50 ml vegetable oil
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Method
- In a bowl, combine all the ingredients except the oil, 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, then place on a medium heat.
- Spoon a ladleful of batter into a roti jala mould (you can buy these online) or squeezy bottle, and move in a circular motion to form a thin, lacy spiderweb pattern on the surface of the pan – keep the batter flowing. If using a mould, hold it 3cm above the hot pan and keep it full of batter for the best results.
- Cook for 20 to 30 seconds, or until slightly firm but not brown, then bang out on to a board (do not attempt to flip it).
- Roll up, then repeat with the remaining batter, serving as and when ready.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited