“Roti Jala” or “Jalar” or “Malaysian Net Crepes” or “Lacy Pancakes” is a popular Malay snack usually served with curry dishes.  Jalar is very famous among muslim community of certain coastal regions of Tamilnadu. This recipe has been brought to Tamilnadu by Muslim traders who were trading in Malaysia and Singapore , several decades before. We usually make this recipe for Eid or on any auspicious events.

To make this Jalar, you need a special cup with few nozzles. Now a days Jalar cups or Jalar bottles are available in most of the bigger super markets in Tamilnadu. Jalar bottles are very useful, in which you can keep the remaining batter and store in fridge and also need not to fill the batter for every jalar. If you don’t find any, you can use ketchup dispenser or use empty water bottle punctured with holes.  The batter is poured into the cup and moved in an overlapping circular motion to create the lacy effect. The consistency of the batter plays an important role in it. It should not too thick or too runny.

In Malaysia, traditionally freshly ground Turmeric is added to the batter, to get pale yellow colour and mild fragrance. But in Tamilnadu , mostly shallots and fennels seeds are added to get the fragrance. Some may add turmeric while others avoid it.

 

Do try this recipe and post your feedback in comments section.

INGREDIENTS:

5 to 6 Shallots

1 Tablespoon Fennel seeds

3 cups Maida/ Refined flour

2 to 2½ cups Thick Coconut Milk

½ cup Thin Coconut Milk

1 Egg

1 Tablespoon Sugar

Salt, required

½ cup Ghee +  ½ cup Oil (mixed)

1 Jalar bottle/ Cup

INSTRUCTIONS:

In a blender, take shallots and fennel seeds. Grind it to fine paste, by adding little coconut milk. Strain it and discard the pulp. Keep the juice aside.

In a big blender jar, take refined flour, coconut milk, egg, extracted shallot juice,salt and sugar – blend well. To make it lump free, strain it using a strainer.

Batter should flow free from the jalar cup. So adjust accordingly either by adding water or flour.

Heat a non stick pan and grease with ghee and fill the jalar bottle with the batter. Gently swirl the mould over the pan and make lacy patterns. It cooks within seconds. Cook until it turns crisp. Need not flip.

Gently slide the cooked crepe on to the plate and fold it to a triangle.

Serve hot with any spicy non-veg curry.