I was home recently and wanted to learn how to make these yummy crepes that are best eaten with any meat curry. My aunt, who is a fantastic cook, taught me hands on and there is no turning back. To make these netted crepes, one has to invest in the mould that has holes at the bottom. If you cannot find it, I suppose you can pierce some holes at the bottom of a clean empty tin.
- 1 mug of plain flour
- Pinch of salt
- About 1 to 1 and half mug water
- 1/2 mug ideal/evaporated milk
- Turmeric powder for colour
- Roti Jala mould
- Optional: 1 beaten egg
- Put the dry ingredients in a big bowl and add in the beaten egg if you wish and or straight away dilute the flour with water.
- The flour should be free of lumps (use your hands or sieve it).
- Then add the ideal milk. The batter would be quite watery.
- Then add some turmeric powder for colour.
- Heat a non-stick frying pan that is lightly greased and scoop the batter with your mould and in a circular motion, form the crepe.
- Once lighlty brown, fold into a triangle or roll it.
- Serve it with chicken curry or any other curries you desire.