Description
Keto Roti Jala: Discover Delicious Coconut Crepes!
Ingredients
Scale
- 1 cup coconut flour
- 4 large eggs
- 1 ½ cups unsweetened coconut milk
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 2 tablespoons melted butter or coconut oil
- Oil for greasing the pan
- For the Curry Dip:
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fish sauce (optional)
- 1 teaspoon lime juice
- Salt to taste
Instructions
- In a mixing bowl, whisk together the coconut flour, eggs, coconut milk, salt, turmeric powder, garlic powder, and melted butter until smooth. Let the batter rest for 10 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about ¼ cup of the batter into a squeeze bottle or a piping bag.
- Squeeze the batter onto the skillet in a circular motion to create a lace pattern.
- Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another minute.
- Repeat with the remaining batter, greasing the pan as needed.
- For the curry dip, combine coconut milk, curry powder, fish sauce (if using), lime juice, and salt in a small saucepan.
- Heat over medium heat until warmed through, stirring occasionally. Adjust seasoning to taste.
- Serve the Roti Jala warm with the curry dip on the side.
Notes
- For a spicier dip, add a pinch of cayenne pepper or chopped fresh chili to the curry dip.
- Experiment with different herbs and spices in the batter, such as cumin or coriander, for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg