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