Had leftover potatoes cooked in curry from yesterday and as my family has been bugging me to make roti
I found the mixture too thick to go through the strainer, so had to trial and error to keep adding water before the consistency allowed it to flow rather smoothly. I do not know whether it is the holes that are too small, or the mixture is too thick.
Finally the roti jala turned out to be thinner than I wanted, however its texture was fine and does not stick to one's teeth when you bite into it.
Here's my roti jala, goes superb with the potato curry. Yum yum.
Ingredients: (makes 12, diameter 8")
225 ml (8 fl. oz) milk
salt ( I used 1/2 tsp )
225 g (8 oz ) all purpose flour - sieved
1 tablespoon oil
1) Mix all ingredients together (except oil), and strain the batter. If the batter is too thick, add water until desired consistency is reached. Add 1 tablespoon of oil and set aside for 15 minutes.
2) Heat up a non-stick pan with medium low heat and grease it with some oil.
3) Pour some batter into the mould and quickly transfer to the pan, make circular movement from outer part of the pan to inside of the pan, then make a zigzag movement from left to right and zigzag up and down.
4) Leave the crepe to cook for 10-15 seconds (or the tops is set and done, the bottom turns light brown).
Fold the crepe into half, then in half again to form a triangle shape. Remove from the pan and set aside. Repeat until all batter is used.
5) Serve with your favourite curry. Enjoy.