Preparation

Roti jala, meaning "net bread" in Malay, is traditionally served with rich curries for dinner. This breakfast adaptation features a lighter potato curry that's satisfying without being heavy, making it perfect for morning consumption. The lacy crepes are surprisingly easy to make with a simple squeeze bottle.

Prepare the Curry

1. Heat 2 tablespoons oil in a large pan over medium heat.
2. Sauté onion until softened, then add garlic and ginger, cooking for 1 minute.
3. Stir in curry powder and cook until fragrant, about 30 seconds.
4. Add cubed potatoes, stirring to coat with spices.
5. Pour in coconut milk and add salt to taste.
6. Simmer covered for 15-20 minutes until potatoes are tender.
7. Stir in frozen peas and cook for another 3 minutes.
8. Keep warm while preparing the crepes.

Make the Roti Jala

1. Whisk together flour, eggs, milk, turmeric, and salt until smooth.
2. Transfer batter to a squeeze bottle or a specially designed roti jala cup (or use a ziplock bag with a small corner cut off).
3. Heat a non-stick pan over medium heat and brush lightly with oil.
4. Drizzle batter in circular motions over the pan, creating a lacy pattern.
5. Cook for 1-2 minutes until set (no need to flip).
6. Remove and fold into quarters or roll loosely.
7. Repeat with remaining batter.

Assembly

Place 2-3 folded roti jala on each plate and serve with a generous portion of coconut curry potatoes spooned over or alongside. Garnish with fresh cilantro and serve immediately while the crepes are still warm.