Sift all-purpose flour into a large mixing bowl. Add turmeric powder and salt. Whisk until well combined.
In a separate bowl, lightly beat eggs. Add coconut milk and water, mix well.
Gradually pour the wet mixture into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
For an extra smooth batter, strain it through a fine-mesh sieve into another bowl. This removes any small lumps and ensures a delicate texture.
Heat a non-stick pan or flat griddle over medium heat. Lightly grease the pan with cooking oil.
Fill a Roti Jala mould (or a ladle with five spouts) with the batter. Hold it a few inches above the hot pan and move it in a circular or zig-zag motion to create a net-like pattern.
Cook for about 1-2 minutes until the edges are slightly crisp and the Roti Jala is cooked through and peels easily from the pan. No need to flip.
Carefully remove the Roti Jala from the pan and either fold it into quarters or roll it up. Repeat with the remaining batter, greasing the pan as needed. Serve warm, usually with curry.
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