Velan's Cuisine Extraordinaire

[mappi]

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


Turning Roti Jala (you can see the fabulous 'home-hand-made' mould)


Design 1 other side


Design 2


Roti Jala


Next attacking Thengai Burfi.