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Ingredients
- Flour - 25 grams
- Eggs (lightly beaten) - 2
pieces
- Coconut milk - 2 cups
- Water - 1 cup
- Sat - ½ teaspoon
- pinch of turmeric powder
Method
- Sift flour into a mixing bowl
then stir in eggs. Add coconut milk, eggs, turmeric powder and
water gradually and beat until batter is smooth. Strain batter.
- Pour batter into a roti
jala cup with four to five small funnels. Heat a nonstick
flat frying pan over low heat with litter bit of oil. Move the
roti jala cup in a circular motion and drip batter over
the nonstick pan to form a thin lacy pattern.
- When the pancake is set, fold
the pancake into quarters or roll up and arrange neatly on a
serving plate. Roati jala serve well with all types of
curry.
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