Step 1

Combine the coconut milk and water and stir to mix. Place the flour, turmeric powder, and salt in a medium bowl and stir to mix. In another mixing bowl, whisk the eggs, add 1/3 of coconut milk and water mixture and whisk, then add 1/3 of the flour mixture. Continue to alternate and whisk until you run out of the coconut milk and flour mixture. Strain the batter to another large mixing bowl or measuring cups with a pouring spout will help to make the job easier later. Let the batter rest for 20 minutes. You can skip the resting if you use gluten-free all-purpose flour.

Step 2

You can put everything into a blender (except for cooking oil) and blend until you get a smooth batter or you can put all the ingredients in a large mixing bowl and use an immersion blender to blend until smooth. I recommend allowing the batter to rest for at least 20 minutes or 1 hour if possible if you use blender or immersion blender. You can skip the resting if you use gluten-free all-purpose flour.

Step 3

Pour the batter to a large measuring cup if you have one. It will make your life easier. Then transfer the batter to a condiment dispenser (as shown in photo above). It makes the job easier

Step 4

Place an 8-inch non-stick skillet over medium heat. Rub a paper towel oiled with cooking oil over the cooking surface

Step 5

Gently squeeze the batter onto the pan, starting from the side of the pan, in sort of an up and down motion and then move to the top of the pan and left and right motion to create that net look. Cook for about 2 minutes over low-medium heat. Do not overcook the crepe. It should not be brown or crispy. There's no need to flip over to cook the other side. Use a rubber spatula to remove the net crepe onto a plate. Cover the crepe with aluminum foil to keep them warm while you cook the rest of the crepes

Step 6

Fold both sides in and then roll from the side near you all the way up. Repeat with the rest

Step 7

Serve roti jala with any curry you like. I serve them with chicken curry. So yum!