Roti Jala- Singapore laced Pancakes

Lacey thin pancakes that are a wonderful accompaniment to a spicy curry.

Ingredients:

4 oz /120 grams  plain flour
1/2 teaspoon salt
1/4 teaspoon turmeric powder
Cold water or Coconut milk  (I used water)
1 egg (I used 1 tablespoon yoghurt instead)
1 tablespoons sunflower oil

Method:

1. Sieve the flour and add the salt and turmeric.
2. Add the yoghurt and mix with the flour.
3. Add water a little at a time to form a batter of dropping consistency.There should be no lumps.

4. Fill a  roti jala cup mould with the batter.(I used an icing bottle or you can use a ketchup bottle)

Image from Baking Frenzy

5. Heat a non stick pan  and oil it sparingly with the oil.
6. When it is hot turn the heat to medium  and using the roti jala cup mould quickly spread the batter in to the pan using a circular motion  or forming vertical stripes as in this video.

7. Once the pancake has set after 2-3 minutes, you can fold it into three and transfer to serving place and repeat for remaining batter.There is no need to flip the pancake.
Serve with curry of your choice.

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Pudla savory pancakes

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Flavours Of Singapore event by simply.food