Vegan Teff Roti Jala




Serves 4 and makes approximately 20-22 roti


Serves 4 and makes approximately 20-22 roti

Roti Jala is a lacy crepe that is beloved in Malay cuisine. While the original is made with all-purpose flour, this version leverages the superior flavor and nutrition of Maskal Teff. Omission of egg makes it vegan. Dunk into a bowl of coconut curry and enjoy as finger food!

Print Recipe

Prepare a Roti Jala mold

  1. You can buy a Roti Jala mold or make your own. Take an empty disposable plastic water bottle, unscrew the cap, and turn it upside down.
  2. Pierce three holes in the bottle cap in the shape of a triangle using a wooden toothpick. This bottle can be used as a makeshift Roti Jala mold.

Make the batter

  1. In a bowl, combine the teff flour, all-purpose flour, and salt. If your flours are lumpy, sift them first.
  2. Make a well in the center and add the liquids: coconut milk, water and vegetable oil.
  3. Using a whisk, combine the wet and dry ingredients until you get a smooth, lump-free batter. If you see lumps, pour batter through a sieve to break them apart.
  4. Let batter rest for 15-20 minutes.

Fill the Mold

  1. Pour batter into the Roti Jala mold and screw back the cap with the holes on it.
  2. Cook. Heat a 10” nonstick skillet on low heat. Once warm, pour the batter from the mold, squeezing the bottle with a light pressure, making interlocking circles. Let it cook for a minute, or until the tops of the roti are no longer wet, and it lifts off the pan without any difficulty.


  1. Transfer the cooked roti to a plate or chopping board.
  2. Fold the sides in to form a rectangle, then roll from the bottom until you get a neat roll.
  3. Set aside.


  1. Wipe down the pan with a paper towel, transferring any bits of roti onto a plate before making another roti.
  2. Repeat with the remaining batter, cooking and folding in turn.
  3. While one roti cooks, fold the previous one.
  4. Make sure to shake the bottle before pouring onto pan, as the liquids may separate.


  1. Serve warm with your favorite coconut curry. Dunk and enjoy!

Storage & Reheating

  1. While Roti Jala is best eaten immediately, leftovers can be refrigerated for up to 2-3 days in a clean, lidded container.
  2. Reheat in a pan, in a single layer, sprinkled with a little water and covered with a lid until warm and steamy.
  3. The water is to dilute the canned coconut milk to the correct consistency (Chaokoh coconut milk is quite thick and creamy).
  4. If you are using freshly homemade coconut milk, omit the water and use 500 milliliters of coconut milk in thin consistency.


  • 100 grams Maskal Teff flour (ivory or brown)
  • 100 grams all-purpose flour
  • ½ teaspoon salt
  • 200 milliliters coconut milk, canned
  • 300 milliliters water, room temperature
  • 1 teaspoon vegetable oil

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