To make roti jala

Preparation info

  • Difficulty


  • Makes


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

These lacy Malaysian pancakes, made by dribbling batter in overlapping circles onto a hot skillet, were invented to dip into juicy curries or stuff with minced meats. You can achieve the exquisite effect in several ways - by piercing four very thin holes in an empty can, by using a squeezable tomato sauce dispenser, by partially blocking off the tip of a funnel with your finger, or by simply dipping your hand into the batter and letting it dribble off your fingers - an acquired skill.


  • 1 cup plain flour
  • ½ tsp salt
  • 1 cup fresh milk or thin coconut milk
  • 1 egg, well beaten
  • 1 tsp oil
  • 2 tbsp vegetable oil for frying


Sift flour and salt together. Add milk, egg and 1 tsp oil, and beat well until smooth. Allow to stand for 5 minutes. Heat a solid non-stick frying pan or skillet, and brush lightly with oil. Using one of the techniques above, dribble the batter in overlapping circles on the hot skillet to form a lacy effect. When pancake is set on top and curling at the edges, turn and cook for 30 seconds on other side, without browning. Remove and fold into quarters. Oil the pan lightly between each pancake, and stack folded pancakes between two folds of cloth to keep warm.