Try out this traditional Malaysian recipe that combines delicate crepes made from a blend of flour, eggs, and coconut milk, with a bold and flavorful curry sauce infused with aromatic spices.

  • 10min

    prep time

  • 40min

    cook time

  • 8



  • 3 or 160g Eggs
  • 1 cup or 240g Coconut Milk
  • 2 cups or 480g Water
  • 1/4 cup or 60g Canola Oil
  • 1½ cups or 200g Plain Flour
  • 1/4 cup or 50g Rice Flour
  • 1 tsp or 3g Salt
  • 1 tbsp or 7g, McCormick® Curry Powder

Nutrition information (per serving)


  • Mix all ingredients well and pour mixture through a strainer to remove lumps.

  • Rest mixture for 30 minutes.

  • In a medium-large sized non-stick pan, using a spoon, pour the Roti Jala mixture in an eccentric circular motion and cook over medium low heat.

  • When the Roti Jala is able to easily remove from the pan, transfer to a clean surface and fold it in half several times until a triangle shape is formed or fold into thirds and roll into a tube shape.

  • Serve the Roti Jala with any type of stew type curries.