Malaysian Lacy Net Crepe with Curry Dip

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Roti Jala, which translates to 'net bread,' is a beloved Malaysian teatime crepe with a delicate honeycomb pattern, traditionally drizzled through a special perforated cup onto a hot pan. The thin, turmeric-tinted lacy crepes are served alongside a fragrant coconut chicken curry for dipping, making every bite a soft, savory contrast.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 18 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lacy net crepe batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp ground turmeric
• 1/2 tsp fine salt
• 1 tbsp melted butter

For the coconut chicken curry dip

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Malaysian curry powder
• 1 tsp ground turmeric
• 1 tsp chili powder
• 2 cups chicken broth
• 1 cup coconut milk
• 1 lb boneless skinless chicken thighs, diced
• 1 medium potato, peeled and cubed
• 1 tsp salt, plus more to taste
• 2 tbsp chopped fresh cilantro

Directions

1. Whisk the flour, eggs, coconut milk, water, turmeric, salt, and melted butter in a bowl until completely smooth, then strain through a fine sieve to remove any lumps; the batter should be thin and pourable like heavy cream.
2. Heat a 10-inch non-stick skillet over medium-low heat and lightly grease with a paper towel dipped in a little oil.
3. Pour about 3 tablespoons of batter into a roti jala cup or a squeeze bottle and drizzle in a continuous circular motion across the pan to form a lacy net pattern about 8 inches wide.
4. Cook for 60 to 90 seconds until the crepe is set and lifts easily from the pan, then fold it into quarters or roll into a loose cone; transfer to a plate and cover to keep warm. Repeat with the remaining batter, greasing the pan as needed.
5. Meanwhile, make the curry dip: heat the vegetable oil in a saucepan over medium heat, sauté the onion for 4 minutes until softened, then add the garlic and ginger and cook 1 minute until fragrant.
6. Stir in the curry powder, turmeric, and chili powder and toast for 30 seconds, then add the chicken and potato and toss to coat in the spices.
7. Pour in the chicken broth and coconut milk, bring to a gentle simmer, and cook uncovered for 15 to 18 minutes until the chicken is cooked through and the potato is tender and the gravy has thickened slightly.
8. Season the curry with salt to taste and stir in the cilantro just before serving.
9. Arrange the warm lacy crepes on a platter with the curry in a small bowl alongside for dipping.

Cook’s Notes

• If you do not own a traditional roti jala cup, a plastic squeeze bottle or a clean condiment bottle with a small spout works beautifully for piping the lacy pattern.
• The batter must be very thin; if it thickens as it sits, whisk in 1 to 2 tablespoons of water to restore the pourable consistency.
• Keep finished crepes stacked and covered with a clean kitchen towel so they stay soft and pliable for dipping.
• For a deeper curry flavor, simmer the sauce 5 minutes longer or prepare it a day ahead and reheat before serving.
• Serve the crepes immediately after cooking for the best delicate texture, as they firm up once cooled.

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