Roti Jala is lacy/net crepes. The texture is the same as french crepes as it is pan-fried on a hot pan. Think of it like crepes, except you could taste coconut milk it in.
Yellow, as it is infused with turmeric powder. Like Roti Canai, Roti Jala is eaten with curries of any kind, but the most common is Chicken Curry.
In Malaysia, Roti Jala is sold at Malay hawker stalls, or even some high-end Malaysian cuisine restaurants as it is one of the unique and traditional Malaysian dishes.
So how is Roti Jala made? How do you make a crepe with gaps and holes in between? You need a mold, like this.
The mold looks basically like a cup with a holder, and with few holes on the bottom. The crepe mixture will be poured into the mold and then you quickly swirl around a few times to create the crepe on a hot plate.
Upon removal from the hot plate, the roti is folded into square, “V” shape, or roll it up. You can use squeeze sauce bottle as a replacement of the actual mold, how fascinating!