Roti Jala

Ingredients:

450g grated coconut without skin
450g plain flour, sieve
1 tsp salt
2 eggs
a drop of yellow food colouring, optional
cooking oil to grease pan


Method:

1. Add 3 cups water to grated coconut and extract 4 cups milk. Put flour and salt in a bowl. Make a well in the center. Break eggs into well. Add colouring to coconut milk and pour half the milk into the flour. Stir, drawing in flour from the sides. When mixture is smooth, add the rest of the coconut milk. Stir well.
2. Strain batter using a ladle to push batter through strainer. The batter must be neither too thick nor too thin.
3. Heat pan. Brush pan with cooking oil. Dip Jala cup into batter and quickly pour batter into pan in circles till a lacy pancake is formed. While pancake is cooking, dab a little oil over it. Remove from heat as soon as firm.
4. To fold: Bring 2 sides of the pancake to meet at the center. Do the same with the other 2 sides.
5. Fold once more to form a small roll. Arrange pancakes on a plate. Serve with Chicken Coconut Milk Curry.