Roti jala with curry

Emily Halim’s recipe makes a batter of wheat flour, eggs, water, oil, salt and turmeric. It is strained, then drizzled through a perforated mould or squeeze bottle onto a pan to form a lace-like network of thin strands.^[1]

The pancakes are folded into triangles or rolled into cylinders. Thick chicken curry accompanies them for dipping. Halim also notes that coconut milk or plain milk can replace the water in the batter.^[1]