Roti Jala (Fishnet Crepe)
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A Malaysian delicacy - lacy and net like crepes served with curries are usually eaten for breakfast or afternoon tea snack.
Cuisine: Malaysian
Serves: 10
Roti Jala
  • 120g (1 cup) Flour (60g Rice Flour + 60g Starch for gluten free option)
  • 60ml (1/2 cup) Milk or coconut milk
  • 180ml (3/4 cup) Water
  • 1 medium Egg
  • ½ teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • ½ tablespoon Oil
Roti Jala
  1. In a big bowl, mix all the ingredients well together (except the oil).
  2. Heat up a non-stick pan on medium heat. If using normal pan, grease it with an oiled kitchen towel.
  3. Place the mold on a plate, pour some batter into the mold. Test the flow of the batter on the bowl, make sure it flows out well.
  4. Bring the plate with mold over to the pan. make circular rounds or zig zag patterns around the pan to form the net patterns, as the batter flows through the holes of the mold.
  5. After the crepe has turns light yellow, transfer it onto a large plate and fold it into triangle shape twice.
  6. Continue with the rest of the batter.
  7. Serve Roti Jala with Peanut Sauce Chicken on the side. Roti Jala Roti JalaRoti Jala Roti Jala
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