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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 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
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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Reader Interactions

Comments

  2. Nadia M. says

    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

  3. Alex says

    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

      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

  6. Joyce says

    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

  7. Annie @ Annie's Noms says

    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

      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

    • Tina Dawson says

      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

    • Tina Dawson says

      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

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