Roti Jala (Valai thosai or Lacy pancakes)
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Roti jala is a popular breakfast in the rural parts of Malaysia, mostly in Malay homes. A very simple dish to make, it is eaten with leftover curries, especially chicken curry. These days, people make them fresh though. :)
Those days, they would just use their fingers to scoop up the batter and design on the pan, but now, you would need the roti jala achu to make this. But you can also make your own - (use an empty can and puncture large holes in it)
http://www.fussfreecooking.com/wp-co...oti5-tile1.jpg
Dilute coconut milk with water and then beat a couple of eggs and add to the milk.
Add white flour little by little, stirring constantly. You need a runny consistency (thinner than thosai batter)
Add yellow coloring and salt to taste.
Leave it to rest for 30 mins or so.
Strain the batter and add more water/milk if necessary.
Oil a pan lightly. Using the achu spread the batter in quick small circles like in the pic above.
Allow it to cook over medium heat and then cook on the other side.
Fold it, and continue with the remaining batter.
Enjoy!
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5 Attachment(s)
Roti Jala (Valai thosai or Lacy pancakes)
A Malaysian Breakfast in France
Thanks Chef, Roti Jala was awesome. So soft, with different tastes and with 'yesterday's' Chicken curry, it was devine.
Here is what I did apart from following exactly the Grand Chef's instructions :
To make 10 Roti Jala :
12 TBS of concentrated Coconut Milk (you get in cans)
4 TBS of All purpose Flour (Maida Mavu)
2 Eggs
Yellow Color, Salt
Water approx 6 TBS of water.
Oil for cooking (just like you use for Dosa)
- Dilute the cocunut milk with water.
- Beat the eggs seperately and then add the cocunt milk to it.
- "Add white flour little by little, stirring constantly. You need a runny consistency (thinner than thosai batter)"
- Add yellow colour and salt.
- "Leave it to rest for 30 mins or so."
- For the mould, I used "an empty can and puncture large holes in it"
Heat the pan (the pan must be quite hot). Pour the mixture in the mould and be creative. Turn it as a dosa to cook the other side.
Here are some photos :
Design 1
http://www.mayyam.com/talk/attachmen...4&d=1420029967
Turning Roti Jala (you can see the fabulous 'home-hand-made' mould)
http://www.mayyam.com/talk/attachmen...5&d=1420029973
Design 1 other side
http://www.mayyam.com/talk/attachmen...6&d=1420029978
Design 2
http://www.mayyam.com/talk/attachmen...7&d=1420029984
Roti Jala
http://www.mayyam.com/talk/attachmen...8&d=1420029988
Next attacking Thengai Burfi.
Fried Maggi Noodles with fried chicken
https://fbcdn-sphotos-c-a.akamaihd.n...f991202a7fbe5f
Soak dried chilly in warm water for about an hour. grind it together with 5-6 shallots (chinna vengayam) and a couple of garlic. Set aside.
Marinate chicken pieces with salt, chilly powder & turmeric for an hour in the fridge.
De-skin, devein and wash prawns. Wash one more time with turmeric water and keep in fridge until ready to cook.
Deep fry tofu (if available) and chicken. Drain and cut them into pieces.
Remove oil from the pan and in the same pan (without washing) add water and bring to boil. Add maggi noodles and cook for 3-4 mins.
Drain and keep aside. (The traces of oil in the water will keep the noodles from sticking to one another.)
Now you are ready to make the dish.
In a pan, add oil and sliced big onions. Once onions are soft, add the chilly paste and let it cook for at least 10-15 mins. Add salt.
Then add the prawns to cook in sauce.
Now you may add the ingredients - chicken pieces, tofu & potato cubes (if using) and sliced tomato.
At this stage add a little soy sauce and if you want chilly/tomato sauce.
Keep the flame low and add the cooked noodles and beansprouts.
Stir nicely until all the liquid is absorbed. Taste for salt and adjust accordingly. Put aside noodles.
Use a little oil and scramble a few eggs - season as necessary. Put back the noodles in the pan and stir thoroughly.
Serve warm.
Sounds complicated, but you can do everything in less than an hour.
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