An Authentic Malaysian net crepes or Roti Jala (in Malaysia) or Jalar Appam(in India) made in a special mold; from my mom’s kitchen…
Yet another recipe I had been wanting to post for the past few years. Roti Jala or Malaysian net crepes is made in a special mold or cup which looks like a cup with 5 holes in it. While in the US, I didn’t have this mold, but this didn’t stop me from making this. I made the mold myself, I put 5 holes in a disposable cup and made roti jala using that cup.
My mom has the mold and she makes this quite often. Roti Jala was introduced to my mom by one of my aunts, she even gave her the mold which was imported from Malaysia. Since then, these crepes have become a family favorite. My mom often stuffs the net crepes with chicken.
First, a batter is made with all-purpose flour or Maida, egg, and coconut milk. Then a spoonful of batter is poured into the mold placed over a hot flat non-stick pan. Swirl the mold with the batter immediately to create a net shape. When the bottom side of the crepe turns golden brown, flip it to the other side and let that side turn golden in color. Drizzle little ghee on top of the net crepe. You should swirl the batter as fast as you can and don’t let the batter fall as drops or thick. Also, the batter must have the right consistency to make the perfect crepe.
With the mold, this comes out really good. Don’t worry if you don’t have the mold, try putting 5 holes in a disposable cup and pour the batter into the cup and make the net crepe.
How to make Malaysian Net Crepes or Roti Jala Cooking Video
Here are the pictures of the mold used for making the net crepe: If you don’t have the mold do this: Put 5 holes in a disposable cup and pour the batter in it.
From where can you buy the mold:
- The mold is available in some stores in Tamil Nadu and of course in Malaysia.
Pouring over the pan
Cooking net crepes
Malaysian net crepes with turmeric powder has a beautiful yellow color
Chicken masala stuffed Roti Jala
- All Purpose flour or Maida- 1½ cups
- Egg- 1
- Coconut Milk, thin- 2 cups
- Water- ½ cup
- Salt- ½ tsp
- Turmeric powder- ⅛ tsp (optional)
- Ghee- to drizzle over the crepes
- Chicken breast, boneless- 2 chicken breasts (or use 4 chicken pieces)
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Fennel powder- 1½ tsp
- Garam Masala- ½ tsp
- Salt- ½ tsp
- Oil- 2 tbsp
- Onion, cut thin lengthwise- 3
- Ginger-garlic paste- ½ tbsp
- Cilantro or chopped coriander leaves- ¼ cup
- Salt- 1 tsp
- Into a blender jar, add all purpose flour, egg, coconut milk, turmeric powder if using and salt, blend into a smooth batter without any lumps. The batter should not be too thick, it should have a flowing consistency.
- To adjust the consistency, add water. I've added ½ cup water & combine well.
- Place a non-stick pan over medium heat.
- When you are ready to make the roti jala, pour the batter using a ladle into the mold.
- The batter should flow well through the holes. If it falls like drops, add ¼ to ½ cup water to thin down the batter.
- Keep a small bowl under the mold to avoid the batter from spilling over the counter top or stove.
- Immediately, hold the mold with the batter over the hot pan and swirl the mold to create a net shape.
- After pouring the batter into net shape, let the bottom side of the roti jala turn golden in color.
- Drizzle 1 tsp ghee over the roti jala.
- Flip the roti jala to the other side and let golden spots form on the other side as well.
- Take the roti jala off the pan & keep it on a platter.
- You can enjoy the roti jala with chicken or mutton curry or stuff the roti jala with chicken or other meat filling of your choice.
- To a bowl, add the chicken along with chili powder, turmeric powder, garam masala, fennel powder and salt, combine well & let marinate for 10 minutes.
- Add the marinated chicken to a saucepan & cook covered for a few minutes till the water dries off and the chicken has cooked well.
- Increase the heat & stir fry till golden brown spots form on the chicken.
- Gently shred the cooked chicken.
- If you are using bone-in chicken, remove the bones after cooking the chicken and shred the chicken, keep aside.
- Place a saucepan over medium heat, add oil.
- Add the onions, ginger-garlic paste and salt.
- Saute till onions turn golden brown in color.
- Now, add the cooked shredded chicken and saute for a few minutes.
- Add chopped cilantro and combine everything well.
- Remove the pan from the heat, chicken masala is ready.
- On a platter, place two net crepes or roti jala one on top of the other.
- Spread one spoonful of chicken masala on the crepes.
- Cover the chicken layer with two net crepes one top of the other.
- Fold the crepes stuffed with chicken into a triangular shape or as rolls.
- Chicken stuffed Malaysian net crepes is ready to be enjoyed.
Also, you could add a pinch of saffron for a nice aroma.
The batter should flow freely through the mould, if not add more of the coconut milk to make it thin.
If you don't have the mould, you could put a few holes into a plastic disposable glass and pour the batter into it.