Malaysia
Roti canai with dhal
Flaky, slapped, folded flatbread with a mild dhal for dunking. The mamak shop at 2 am.
90 minTime
22 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 90 minutes come after.
Make it your way
Grandma's wayMamak style roti with dhal.
The original768kcalsame
22 gproteinsame
10 gfibresame
90minutessame
Roti canai with dhal.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Knead maida, water, condensed milk, sugar and salt into a very soft dough for 10 minutes. Divide into 8 balls, coat in ghee and rest at least 4 hours.
- 2Cook dal with turmeric, potato, carrot, brinjal and water until soft.
- 3Temper mustard, cumin, red chilli, curry leaves, onion, garlic and ginger in oil. Add tomato and coriander, then the dal and coconut milk; simmer.
- 4On an oiled surface flatten a ball and stretch it thin by hand until translucent. Fold the edges into a square.
- 5Cook on a hot tawa with ghee until golden and crisp on both sides. Scrunch between your palms to fluff the layers.
Serve it like this
Serve the scrunched roti on a plate with a small bowl of dhal and a spoon of sambal or curry gravy on the side. Tear and dunk.
