Easy Roti Canai and Dhal Recipe – Perfect for Breakfast or Dinner
Roti Canai with Dhal
Today on the Takrecipe website, we’re bringing you one of Malaysia’s most beloved breakfast and snack dishes – Roti Canai with Dhal. This crispy, buttery flatbread is served alongside a hearty, flavorful lentil curry, making it a delightful combination of texture and taste. Whether you enjoy it for breakfast, lunch, or a quick evening meal, this dish is sure to impress with its flaky layers and rich, spiced flavors. Let’s dive into this iconic street food recipe and make it from scratch!
Ingredients (Serves 4)
- For Roti Canai:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons condensed milk
- ¾ cup water
- 1 egg
- 3 tablespoons melted butter or ghee
- ½ cup vegetable oil (for stretching and frying)
- For Dhal Curry:
- 1 cup yellow lentils (masoor dal or toor dal)
- 3 cups water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 dried red chili (optional)
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons coconut milk (optional, for creaminess)
- 1 tablespoon oil or ghee
- Fresh cilantro, for garnish
Prepare the Roti Canai Dough
In a large mixing bowl, combine the flour, salt, and sugar. In a separate bowl, whisk together the condensed milk, water, egg, and melted butter. Gradually pour the wet mixture into the dry ingredients, kneading the dough until smooth and elastic. Once combined, divide the dough into small balls (about the size of a golf ball) and coat them lightly with vegetable oil. Cover the dough balls with a damp cloth and let them rest for at least 4 hours (or overnight for best results).
Cook the Dhal Curry
Rinse the lentils thoroughly and add them to a pot with 3 cups of water and turmeric powder. Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes until the lentils are soft. In a separate pan, heat 1 tablespoon of oil or ghee and add the mustard seeds, cumin seeds, and dried red chili. Let them sizzle for a few seconds. Add the chopped onions, garlic, and ginger. Sauté until fragrant and golden.Stir in the chopped tomatoes, garam masala, and coriander powder. Cook until the tomatoes soften. Pour this mixture into the cooked lentils and mix well. Simmer for another 5 minutes to blend the flavors. Optionally, stir in coconut milk for a richer texture. Adjust seasoning with salt. Garnish with fresh cilantro before serving.
Stretch and Cook the Roti Canai
Take a dough ball and flatten it into a thin, translucent sheet by gently stretching and pulling it on an oiled surface. Fold the stretched dough into a square or swirl shape to create flaky layers Heat a griddle or non-stick pan over medium heat and cook the roti with a bit of oil until golden brown on both sides (about 2–3 minutes per side). Once cooked, clap the roti between your hands (or gently crush it) to create its signature flaky texture.
Serve and Enjoy!
Serve the warm, crispy Roti Canai with a generous bowl of spiced dhal curry on the side. Enjoy by dipping the roti into the creamy lentils for the perfect bite!
Tips:
Rest the Dough
🟢Letting the dough rest for at least 4 hours helps create the elastic texture needed for stretching.
Use Enough Oil
🟢When stretching the roti, use plenty of oil to prevent tearing and achieve ultra-thin layers.
Adjust Dhal Consistency
🟢If the dhal curry is too thick, add a bit of water to reach your desired consistency. If too thin, let it simmer longer.