My neighbor makes a good roti jala and I comfortably order from her for years. She moved out few month back and there has gone all the luxuries. Hardly make roti jala because its hard to get a good running batter. Until lately I got the right amount of liquid to make a perfect batter just for a fine continous drip in the non-stick pan. Yes, I use non-stick pan as it's easier to control over formation of round laced pancake when throwing a fry when its compared to a flat steel capati pan.
950 ml water
100 ml thick santan
salt to taste
dash of yellow colouring
Put all ingredients in a mixing bowl and blend vigorously until well dissovled. Strain out the impurities. Leave for 1/2 an hour before start making the "laced pancake".