Vegan Roti Jala
Elevate your plant-based dining with this delightful Vegan Roti Jala recipe, a Malaysian classic reimagined for vegans. These delicate, lacy pancakes are made with a silky batter of all-purpose flour, rich coconut milk, and a touch of turmeric for a stunning golden hue and subtle earthy flavor. Infused with the aromatic essence of curry leaves, this dish offers a unique textural and visual appeal that’s perfect for pairing with your favorite vegan curry. Ready in just 45 minutes, this versatile recipe is ideal for brunch, dinner, or special occasions, promising an exotic, crowd-pleasing experience. Perfectly crisp yet light, these lace pancakes are a feast for the senses and a must-try for fans of vegan and Southeast Asian cuisine.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams All-purpose flour
- 250 ml Coconut milk
- 250 ml Water
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 6 leaves Curry leaves
- 50 ml Water (for thinning)
Directions
Step 1
Sift the all-purpose flour into a large mixing bowl to remove any clumps, ensuring a smooth batter.
Step 2
Add the coconut milk, water, turmeric powder, and salt into the flour. Whisk everything together until you achieve a smooth and slightly runny batter. If the batter is too thick, incorporate an additional 50 ml of water gradually until the desired consistency is reached.
Step 3
Strain the batter through a sieve to remove any lumps that might clog your bottle nozzle or cup.
Step 4
Transfer the smooth batter into a squeeze bottle with a wide nozzle, or you can use a traditional roti jala cup with small holes at the bottom.
Step 5
Heat a non-stick frying pan over medium heat. Add a few curry leaves and about 1 teaspoon of vegetable oil, swirling the pan to coat the entire base.
Step 6
Once the pan is hot, hold the squeeze bottle or cup filled with batter about 6 inches above the pan, and make continuous circular motions to create a lacy pattern.
Step 7
Allow the roti jala to cook for about 1-2 minutes, or until the edges start to lift from the pan, and the top looks set. The lace pancake should not brown; it should remain yellow.
Step 8
Gently fold the roti jala into quarters or roll it up carefully with a spatula.
Step 9
Remove the roti jala from the pan and repeat the process with the remaining batter, adding a little oil and more curry leaves each time to prevent sticking.
Step 10
Serve the Vegan Roti Jala warm with your favorite vegan curry as an accompaniment.
Nutrition Facts
| Serving size | (789.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1049.7 |
| Total Fat 28.7g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1231.4mg | 0% |
| Total Carbohydrate 176.2g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 18.0g | |
| Protein 21.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 72.2mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 507.3mg | 0% |
Source of Calories