Hi bloggers and food lovers, how are you all doing? The weekend is just coming. Today I made roti jala for the second time. Last time I served it with goat curry, but this time I made a sweet version with chocolate sauce—perfect as a light and sweet weekend treat. Okay, let’s get right to it
Ingredients:
- 300 grams all-purpose flour
- 1 egg
- 1 tsp salt
- 600 ml water
- 3 tbsp cooking oil
- food coloring (dark red, blue, and purple)
- 3 pieces of compound chocolate
- 100 ml milk
- 1 tbsp cornstarch
Instructions:
- Place the all-purpose flour in a bowl
- Crack 1 egg into the bowl
- Add a pinch of salt and the cooking oil to the bowl
- Mix all the ingredients together until they form a dough
- Gradually add water to the bowl and check the consistency of the dough; make sure it’s not too thick or too runny
Once mixed, strain the batter until there are no lumps
Once the batter is smooth, divide it into 4 portions
Add each food coloring to a separate portion of the batter
Stir until the color is evenly mixed
Put the batter into a sauce dispenser or roti jala mold
Heat a nonstick pan
Pour the batter using the mold to form a net-like pattern
Cook until the edges of the batter are dry and no longer stick to the pan
Remove and place on a plate
- Roll up the roti jala and stack them to form a flower pattern
For the rose shape, you don’t need a special mold—just use a spoon to shape the petals like this
Repeat until all the batter is used up
- For the chocolate sauce, mix milk , chocolate and cornstarch in a pan
- Turn on the heat, then add the chocolate to the pan and cook over the lowest heat
- Once it starts to boil and thickens, turn off the heat
- Serve the roti jala with the chocolate sauce we just made
- Roti Jala Bunga/Flower Lace Pancake with chocolate sauce is ready to eat