Easy Roti Jala Recipe – Delicious Malaysian Net Pancakes

Easy Roti Jala Recipe - Delicious Malaysian Net Pancakes

Discover the magic of roti jala, Malaysia’s lesser-known but equally delightful cousin to roti canai. These delicate, lacy pancakes are not only a feast for the eyes but also incredibly simple to make. With their netlike structure, roti jala is perfect for soaking up flavorful curries and sauces, making every bite a culinary adventure.

Creating these beautiful pancakes might seem daunting at first, but with a few key tips, you’ll be making picture-perfect roti jala in no time. Keep your hand moving constantly for thin strands, stay close to the pan to avoid splatters, and resist the urge to go over your initial circles. Remember, practice makes perfect!

This recipe brings the authentic taste of Malaysia right to your kitchen. Get ready to impress your family and friends with these stunning, mouthwatering pancakes!

Roti Jala Recipe


  • 300g (about 2 1/2 cups) all-purpose flour
  • 1 teaspoon salt
  • Scant 1/4 teaspoon turmeric
  • 3 ounces coconut milk
  • 2 cups water, divided
  • 3 large eggs
  • 2 tablespoons light vegetable oil
  • Oil for greasing


  1. In a medium-sized mixing bowl, sift together the flour, salt, and turmeric. In a separate container, combine the coconut milk with about a third of the water. Create a well in the center of the dry ingredients and pour in the coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gently incorporate the flour into the liquid, creating a smooth, thick batter without any lumps. Be careful not to overmix.
  2. Incorporate the remaining water into the batter. For an extra smooth consistency, strain the mixture through a fine sieve. Cover the bowl with plastic wrap and let the batter rest for 20-30 minutes to allow the flavors to meld and the flour to fully hydrate.
  3. Prepare your cooking surface by heating a heavy iron griddle or non-stick pan over medium heat. Lightly brush the surface with oil to prevent sticking.
  4. Give the batter a quick stir before using. If you have a roti jala mould, dip it into the batter, filling it about halfway. To create the signature lacy pattern, move your hand in steady concentric circles over the hot pan, allowing the batter to flow freely.
  5. Once the roti jala turns a light golden color, it’s ready to be removed. Use a spatula to transfer it to a plate, placing it top-side down. There’s no need to flip and cook both sides. For serving, either fold the pancake into wedges or roll it into neat cylinders.
Nutrition Facts (per serving)
60 Calories
2g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings: 30
Amount per serving
Calories 60
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 19mg 6%
Sodium 79mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 1mg 4%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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