Name: Vegan Roti Jala
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 200 gram all-purpose flour; 1 tsp salt; 0.5 tsp turmeric powder; 300 ml water, room temperature; 200 ml canned coconut milk; 2 tsp oil + a little more for cooking the pancakes

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Adapted from Flavours of Asia

Vegan Roti Jala

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 2

Ingredients Method

Ingredients

200 gram all-purpose flour
1 tsp salt
0.5 tsp turmeric powder
300 ml water, room temperature
200 ml canned coconut milk
2 tsp oil + a little more for cooking the pancakes

Method

In a large mixing bowl, combine the flour, salt and turmeric. Stir to distribute the ingredients evenly.
Add the liquids: water, coconut milk and oil and using a whisk, combine without any lumps.
Strain the batter through a sieve to ensure that there are no lumps or undissolved salt.
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.
Heat a medium saucepan or tawa on low-medium heat. Wipe down with a tissue moistened with a little oil.
Using the Roti Jala mold or make-shift bottle dispenser, pour strands of batter onto the pan in interlocking circles.
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.
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.