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Love is in my Tummy

Plant-based flavor

July 13, 2016 By Tina Dawson 29 Comments

Vegan Roti Jala – Malaysian Net/Lace Pancakes

The popular Malaysian Net/Lace pancakes gets a vegan makeover in my version of Vegan Roti Jala, served with a side of coconut curry.

The popular Malaysian Net/Lace pancakes gets a vegan makeover in my version of Vegan Roti Jala, served with a side of coconut curry. Appetizers | Snacks | Lunch | Dinner | Coconut Milk | Plant-based | Veganized

Roti Jala translates to Net/Lace bread and is a popular Malaysian snack served in the evenings with a side of curry, usually chicken curry. Although the traditional recipe calls for eggs in the batter, I realised that the eggs did not make that much of a difference to the end product. So I did away with it, and made a Vegan Roti Jala that everyone can enjoy.

It’s visually quite striking, really, the beautiful golden color and the fact that even with all those holes in it, it holds it’s shape whether you choose to roll it or fold it. The pancakes are made with a simple batter of flour, eggs, coconut milk, turmeric and water and poured onto a hot pan through nozzles.

Vegan Roti Jala

And to dip this gorgeous vegan Roti Jala in, I made my favourite coconut curry packed with vegetables and flavoured with cinnamon, bay leaves, cloves and cardamom pods. It is so fragrant, and so creamy that you’ll have neighbours you’ve never met inviting themselves for dinner.

Vegan Roti Jala

As it comes out of the stove, it’s quite crisp, but over time, gets soft, almost like a piece of rolled silk, which in no way affects the way it tastes, but personally, I like them crisp. So if you can just keep doling these out straight out of the stove, that’d be great!

Vegan Roti Jala

Make your own Roti Jala Mold

Don’t worry about the pattern – remember, if you don’t have a Roti Jala mold, you can just make yourself one by making three holes in a plastic bottle cap with a toothpick. Pour the batter into the bottle, put the cap back on and pour away.

Roti Jala in Pan colllage

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.

Vegan Roti Jala

Created by Tina Dawson on July 13, 2016

Vegan Roti Jala

  • Prep Time:5m
  • Cook Time:45m
  • Total Time:50m
  • Serves: 2
  • Yield: About 15-18 Roti Jalas

Ingredients

  • 200 g all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. turmeric powder
  • 300 mL water, room temperature
  • 200 mL canned coconut milk
  • 2 tsp. oil + a little more for cooking the pancakes

Instructions

  1. In a large mixing bowl, combine the flour, salt and turmeric. Stir to distribute the ingredients evenly.
  2. Add the liquids: water, coconut milk and oil and using a whisk, combine without any lumps.
  3. Strain the batter through a sieve to ensure that there are no lumps or undissolved salt.
  4. Transfer the smooth batter to a Roti Jala mold or make your own mold - take a small plastic bottle and put three holes in the bottle cap with a sharp toothpick.
  5. Heat a medium saucepan or tawa on low-medium heat. Wipe down with a tissue moistened with a little oil.
  6. Using the Roti Jala mold or make-shift bottle dispenser, pour strands of batter onto the pan in interlocking circles.
  7. Let it cook for a minute, and when the batter is cooked and sturdy enough to lift, fold over the left and right sides of the roti, then roll.
  8. Remember to wipe down any roti bits in the pan before doing the next batch. Repeat until all the rotis are rolled and done. Serve hot with a side of curry.
Source: Adapted from Flavours of Asia
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The popular Malaysian Net/Lace pancakes gets a vegan makeover in my version of Vegan Roti Jala, served with a side of coconut curry. Appetizers | Snacks | Lunch | Dinner | Coconut Milk | Plant-based | Veganized

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Filed Under: All Recipes, Appetizers, Cuisines, Lunch/Dinner, Malaysian, Table for two, Vegan, Vegetarian Tagged With: coconut, Coconut milk, malaysian, pancakes, savoury pancakes, Served with tea, Snacks

Previous Post: « Pumpkin Halwa Pastry Tarts
Next Post: Vegan Coconut Curry »

Reader Interactions

Comments

  1. Vino says

    May 28, 2021 at 3:10 am

    I tried it out… it turned out very well… recommended recipe

    Reply
  2. Nadia M. says

    March 29, 2018 at 1:42 am

    Hi Tina! I recently converted to veganism and I have been craving for roti jala + curry after being away from home (Singapore) for more than 2 years.

    I have to say that this recipe was simply A M A Z I N G! The only thing I changed was coconut cream instead of coconut milk, as that was the only thing I had in the pantry. Also had one of those bottle moulds for roti jala which I had yet to use.

    Thank you for bringing me back to my childhood 🙂

    Reply
    • Tina Dawson says

      March 29, 2018 at 10:17 am

      Hey Nadia! That makes me SO happy!!!!!! Thank you for letting me know and brightening my day!

      Reply
  3. Alex says

    July 21, 2017 at 7:48 pm

    So this did definitely not work. I am American, so I had to convert the ingrediants. However, I did use a kitchen scale, so I know the amount of flour was accurate. This batter was so thin, there was no way it was going to keep its “net” design. I had to basically make crepes to salvage it.

    Reply
    • Tina Dawson says

      July 22, 2017 at 10:57 am

      Hey Alex, I’m so sorry that it did not work for you! When you say convert, are you talking grams to ounces? That shouldn’t have been a problem here. The batter is naturally runny, to make it easier to pour from the mold. Although, did you use canned coconut milk? I use canned, and it’s thicker than home extracted coconut milk (I didn’t mention that in the post, that’s my bad, will update now!). Also, it helps if the pan was already hot before you started pouring the batter. Or maybe there was too much oil in the pan? I just wipe down the pan with a paper towel with a little oil. It cooks immediately and keeps its shape (provided you spaced out the holes in the mold). I’ve made them a bunch of times and it’s always turned out well for me. I’m truly sorry that this was a disappointing attempt for you. I hope you will give it a try again.

      Reply
  4. cookilicious says

    July 21, 2017 at 12:23 pm

    Love this recipe! Pinned it as well. Very unique recipe..Love Malaysian cuisine & have been wanting to try it for long.

    Reply
    • Tina Dawson says

      July 21, 2017 at 1:05 pm

      Yaay! I know you’ll love it then!

      Reply
  5. Marie | Yay! For Food says

    July 21, 2017 at 12:06 pm

    What a beautiful vibrant colour! I’ve never seen anything like this before. I can just imagine dipping this crispy pancake into a coconut curry right now! YUM!

    Reply
    • Tina Dawson says

      July 21, 2017 at 1:04 pm

      Oh it’s perfect for generous dunking!

      Reply
  6. Joyce says

    July 21, 2017 at 12:05 pm

    Whoa crispy beautiful snacky things are the bomb! I love how you don’t get a mouth full of doughy batter but instead its light and airy! and the colour!! Definitely will be trying this out!! and I’m so happy about the instructions on a makeshift batter dispenser! 🙂

    Reply
    • Tina Dawson says

      July 21, 2017 at 1:03 pm

      Thanks Joyce!The bottle tip is quite nifty! 🙂

      Reply
  7. Annie @ Annie's Noms says

    July 21, 2017 at 11:34 am

    These really are striking!! I’ve never heard of them, but they look fantastic, I just love the colour! I think I’ll have to make these one weekend with my fiancé as we love cooking together and trying new things!

    Reply
    • Tina Dawson says

      July 21, 2017 at 1:01 pm

      Sounds perfect Annie! I hope you like it!

      Reply
  8. sue | theviewfromgreatisland says

    July 21, 2017 at 11:16 am

    Wow! I’ve never seen anything like these, they’re gorgeous!

    Reply
    • Tina Dawson says

      July 21, 2017 at 1:00 pm

      Thanks Sue! 🙂

      Reply
  9. Shumaila says

    July 14, 2016 at 12:20 am

    Pinned this and definitely trying them with a side of coconut rich curry!

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:24 am

      Thanks Shumaila! You’re gonna love it!

      Reply
  10. Christine | Vermilion Roots says

    July 13, 2016 at 11:54 pm

    I am so impressed that you made this without eggs! They make my mouth water. 🙂

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:25 am

      I tried it with eggs and without – I figured I could do without the eggs, made it taste a lot like the Indian Parathas! Thanks Christine!

      Reply
  11. Annemarie @ justalittlebitofbacon says

    July 13, 2016 at 9:01 pm

    I love the color and lacy appearance of these! They are so pretty. And I can just imagine dipping them into a tasty curry. Yum.

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:25 am

      Thanks Annemarie! It truly was incredible, to look and to eat!

      Reply
  12. Lisa | Garlic + Zest says

    July 13, 2016 at 7:59 pm

    I’ve never seen this before but I’m intrigued! They are so beautiful — they look like a conduit to get the dip to your mouth! Love it

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:26 am

      Me neither, but I saw this on a Tasty video and fell in love. I couldn’t rest until I’ve tried it myself and it was DELICIOUS!

      Reply
  13. carine says

    July 13, 2016 at 7:17 pm

    This looks so yummy, I have never seen a recipe like that before nor eaten this in a restaurant. Looks amazing!

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:26 am

      Thanks Carine, it was my first attempt too, I’ve never had these elsewhere…. but it was perfect! Reminded me of the flatbreads I grew up eating in India!

      Reply
  14. Sarah @ Champagne Tastes says

    July 13, 2016 at 7:05 pm

    Oh yummmm! I love that you made it vegan!!!

    Reply
    • Tina Dawson says

      July 14, 2016 at 9:27 am

      Yeah Sarah, I figured I could do without the eggs in the recipe…

      Reply
  15. Emily says

    July 13, 2016 at 6:46 pm

    This roti recipe looks so vibrant and delicious! The turmeric flavoring is so delicious!

    Reply
    • Tina Dawson says

      July 13, 2016 at 6:47 pm

      Thanks a lot Emily! I love the golden color from the Turmeric too!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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