Banana Roti Jalan stuffed with vegetables.
A fusion of Malay and Chinese recipe. Roti Jalan being a Malay version while the vegetables stuffed inside are stir fried with soy sauces as done in Chinese culinary . Roti Jalan do have variations with addition and deletion of an ingredient. Here I have included banana in the batter instead of eggs as I wanted to have a vegetarian Roti Jalan.
This dish isn’t available in food courts here in Singapore, I am not sure why I couldn’t spot a roti jalan food shop!! Two years ago, I attended a Malay wedding, where roti jalan was served with Chicken curry. I was fascinated to see a lacy dosai and was much engrossed into the roti jalan maker. Without any second thoughts, I went to the stall where the roti jalan was served and took a deep look into the making of the roti jalan, of course tasted it too 🙂 From then, I was eyeing on trying a roti jalan at home, But wanted to skip the eggs in the original recipe and didn’t want to use any soda salts in the batter. Well, Banana came into rescue and added to the batter. The roti jalans tasted deliciously with a mild sweetness, the crunchy stuffed vegetables along with the sambal engulfing the taste buds.
The batter can be done with whole wheat flour.
Preparation Time: 10 Minutes
Cooking Time : 10 Minutes
1 Cup All Purpose Flour
¾ Cup Coconut Milk
1 Cup Water
½ tsp Turmeric Powder
1 Medium size Ripe banana
¼ tsp salt
¼ Cup Red Capsicum
¼ Cup Green Capsicum
¼ Cup Yellow Capsicum
¼ Cup Carrot
½ Cup Bean Sprouts
¼ Cup Baby corns
¼ tsp Dark Soy Sauce
½ tsp Light Soy sauce
¼ tsp Pepper Powder
2 tsp Oil
Sambal or Sweet Chilli sauce
1. Before preparing the batter, the vegetables should be stir fried along with other ingredients.
2. Wash and dice the capsicums, carrots and baby corns. Clean the bean sprouts by removing the roots, wash twice and 1 minute under running water to make sure it is cleaned properly.
3. In a pan add oil. Then add the vegetables one by one in the order of carrots, baby corns, capsicums and bean sprout. Saute each vegetables for 30 seconds and then add the next vegetable. Then add dark sauce and light sauce and stir so that the vegetables get a coat of sauces. Finally add pepper powder and remove from heat. The vegetables should have a crunchy and not to be cooked. Don’t add salt as the soy sauce has enough salt for the vegetables.
4. Now the batter part. Blend the banana in a blender to a fine paste.
Add flour, turmeric powder, mashed banana, salt, coconut milk and water in a blender and blend for 30 seconds. Now a smooth batter is ready .
Optionally you can hand mix the ingredients without lumps. If lumps are present they will clog the holes in the dispenser.
5. In a non stick tawa, spread the batter with a sauce or roti jalan dispenser dispensing the batter in circular motion to create strings. If needed sprinkle little oil and cook on both sides and remove from heat.
6. Now serving part, Spread some sambal or sweet chilli or tomato sauce as the base layer, then add the stir fried vegetables and roll into rolls.
7. Serve with sambal /tomato ketchup and enjoy the evening with a cup of Ginger Tea.