By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 30
40 cal · 60 min
Roti Jala
Recipe GLPR733de5ad933077
Roti jala is a delicate Southeast Asian crepe characterized by an intricate lace-like net pattern. Made with a simple batter of flour, eggs, and coconut milk, these thin pancakes are cooked until golden and tender. They are traditionally enjoyed with savory curries or sweet condensed milk. The distinctive appearance comes from a special multi-holed ladle that creates the signature web design as the batter flows onto the griddle.
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Ingredients
300 grams All-purpose flour
1 teaspoon Salt
¼ teaspoon Turmeric
3 ounces Coconut milk
2 cups Water
3 Large eggs
2 tablespoons Light vegetable oil
Oil for greasing the griddle
Directions
Combine the flour, salt, and turmeric in a large mixing bowl. Whisk together to evenly distribute the spices throughout the flour.
In a separate bowl, whisk together the eggs until well combined and slightly frothy.
Add the whisked eggs to the flour mixture along with the coconut milk and 1 cup of the water. Stir until a smooth batter forms, breaking up any lumps as you go.
Gradually add the remaining 1 cup of water while stirring, incorporating it slowly until the batter reaches a thin, pourable consistency, similar to that of pancake batter.
Stir in the light vegetable oil until fully incorporated. Let the batter rest for 10 minutes to allow the flour to fully hydrate.
Heat a non-stick crepe pan or griddle over medium-high heat and lightly grease it with oil.
Once the griddle is hot, pour about 1/4 cup of batter into a roti jala mold (a ladle with multiple small holes). Holding the mold 4–6 inches above the griddle, use a quick circular motion to create the signature lace pattern across the hot surface.
Cook for about 1 minute until the crepe is set and the bottom is light golden brown. Gently loosen the edges with a spatula and flip carefully.
Cook the other side for another 30 seconds until set. Transfer the finished roti jala to a plate.
Repeat with the remaining batter, lightly greasing the griddle between each crepe as needed. Serve warm with your choice of curry or sweet accompaniments.
Comments
Roti jala is a doable weeknight appetizer: all ingredients are standard Charlotte grocery staples, with coconut milk the only item that needs a deliberate hunt—Food Lion and Harris Teeter stock it reliably in their international or baking aisles. The stated 60 minutes is honest for the batter rest and frying, though a beginner should budget extra time to master the squeeze-bottle technique that makes or breaks the lace pattern. At 30 servings, the cost per piece lands well under 50 cents, driven by the high egg and flour content rather than any premium ingredient. The real caveat is household fit: this is a showpiece appetizer that demands last-minute frying and serving while hot, not a make-ahead family dinner, so it suits a party or special meal prep rather than a busy weeknight scramble.
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