Vegan Roti Jala
Transport your taste buds to the vibrant flavors of Malaysia with this Vegan Roti Jala recipe! This traditional lace pancake is beautifully adapted for plant-based diets, featuring silky coconut milk paired with a hint of turmeric for its iconic golden hue and delicate aroma. The batter, crafted with simple pantry staples like all-purpose flour and water, is whisked to perfection and cooked into intricate, lace-like patterns in a hot frying pan infused with the earthy fragrance of curry leaves. Quick to prepare and stunningly unique, Vegan Roti Jala is the ultimate pairing for your favorite vegan curry, promising both a visual feast and a delicious experience. Perfect for impressing guests or upgrading your dinner routine, these elegant lace pancakes serve as a light yet flavorful accompaniment to a spicy, hearty spread.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 250 ml Coconut milk
- 250 ml Water
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 6 leaves Curry leaves
- 50 ml Water (for thinning)
Instructions
Sift the all-purpose flour into a large mixing bowl to remove any clumps, ensuring a smooth batter.
Add the coconut milk, water, turmeric powder, and salt into the flour. Whisk everything together until you achieve a smooth and slightly runny batter. If the batter is too thick, incorporate an additional 50 ml of water gradually until the desired consistency is reached.
Strain the batter through a sieve to remove any lumps that might clog your bottle nozzle or cup.
Transfer the smooth batter into a squeeze bottle with a wide nozzle, or you can use a traditional roti jala cup with small holes at the bottom.
Heat a non-stick frying pan over medium heat. Add a few curry leaves and about 1 teaspoon of vegetable oil, swirling the pan to coat the entire base.
Once the pan is hot, hold the squeeze bottle or cup filled with batter about 6 inches above the pan, and make continuous circular motions to create a lacy pattern.
Allow the roti jala to cook for about 1-2 minutes, or until the edges start to lift from the pan, and the top looks set. The lace pancake should not brown; it should remain yellow.
Gently fold the roti jala into quarters or roll it up carefully with a spatula.
Remove the roti jala from the pan and repeat the process with the remaining batter, adding a little oil and more curry leaves each time to prevent sticking.
Serve the Vegan Roti Jala warm with your favorite vegan curry as an accompaniment.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 18.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 507 mg | 11% | |
*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.
