Lacy Pancake with Beef Rendang/Roti Jala

          

Roti Jala is a thin pancake or crepe with a lovely lacy pattern. It is usually served as an accompaniment for curries and any spicy dishes with lots of gravy. You can serve this with beef rendang, pumpkin curry with tofu, or vegetables curry. I like mine with beef rendang, a dish that is richly flavor with spices and coconut milk.
Roti Jala is a popular dish during the Muslim fasting months and on special occasions. The roti jala funnel is a metal cup with four spouts with tiny openings at the base for the batter to drip down through the hole. You can make a batch of these pancakes a day ahead and keep it in the refrigerator and reheat when needed. Ingredients: 
200 gm flour
1 egg
1 cup milk
½ tsp. turmeric powder (or yellow coloring)
1 tsp. salt
1 Tbsp. oil
1 Tbsp. melted butter
Method:
1. Sift flour into a large bowl. Beat egg, milk, turmeric powder, salt together to mix. Stir until the batter is smooth and free from lumps. Pour mixture through a sieve onto another bowl. Stir in oil and set aside. (Add more water if mixture is too thick, the batter should be semi-thin and runny)
2. Heat a non-stick pan with some butter. Pour a ladleful of batter into the Roti Jala funnel and using your hand make quick circular movements over the pan to form a circular lacy pattern. Cook pancake over medium heat on both sides till golden brown.

3.Remove and fold pancakes into a triangular shape. Repeat this method until all the batter is finished. Keep pancakes warm.
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