Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
Strain batter to remove any lumps.
Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used up.
When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.
Serve with your favorite curry.
If a roti jala cup is not available, please use a squeeze bottle or an empty milk can punctured with holes.