2 cups plain flour

1/2 tsp salt

2 eggs beaten

2-1/2 cups coconut milk (1/2 coconut)



Sift flour into bowl and add salt.

Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.

Strain batter.

Grease and heat a medium non-stick pan on low heat.

Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that

the pancake will have a lacy pattern.

Cook until set turn over onto a dish.

There is no need to turn the pancake.

Use your finger tip to ensure the top layer is cooked.

Continue greasing the pan every now and then until batter finishes.