Gluten-Free Roti Jala
Delight in the delicate elegance of Gluten-Free Roti Jala, a stunning Malaysian-inspired dish perfect for pairing with your favorite curries or savory dips. Crafted with a blend of gluten-free all-purpose flour, rice flour, and tapioca starch, this lacy net-like crepe is infused with the rich creaminess of coconut milk and a hint of turmeric for a beautiful golden hue. The batter’s silky texture ensures the perfect consistency to create intricate patterns using a roti jala mold or a makeshift squeeze bottle. Ready in just 35 minutes, these gluten-free crepes are not only visually striking but also a deliciously versatile addition to any gluten-free menu. Whether you’re hosting a dinner party or enjoying a cozy family meal, serve these warm and folded for a dish that’s sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 100 grams Gluten-free all-purpose flour
- 50 grams Rice flour
- 20 grams Tapioca starch
- 200 ml Coconut milk
- 150 ml Water
- 1 whole Egg
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 for greasing pan Non-stick cooking spray
Instructions
In a large mixing bowl, sift together the gluten-free all-purpose flour, rice flour, and tapioca starch.
In a separate bowl, whisk together the coconut milk, water, egg, vegetable oil, salt, and turmeric powder until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously until a smooth, lump-free batter is formed. The consistency should be similar to that of crepe batter. If too thick, add a little more water, one tablespoon at a time.
Strain the batter through a fine mesh sieve into another bowl to remove any remaining lumps.
Prepare a roti jala mold or a small funnel with three to four holes. Alternatively, you can use a squeezable plastic bottle if a mold is not available.
Heat a non-stick pan over medium heat and lightly grease with non-stick cooking spray.
Hold the roti jala mold or plastic bottle above the pan, and pour in some batter. Quickly move your hand in circular motions to create a lacy pattern on the pan.
Cook the roti jala for 1-2 minutes until the edges begin to lift off the pan, and the surface is firm to the touch.
Fold the roti jala into quarters or roll into desired shape and remove from the pan. Repeat the process with the remaining batter, lightly greasing the pan between each roti.
Serve warm as an accompaniment to curries or any preferred dish.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
