Malaysian · Breakfast

Roti canai with lentil dhal

Flaky pan-fried flatbread served with a spiced split-lentil dhal for dipping.

Calories

555 kcal

Protein

18 g

Carbs

90 g

Fat

14 g

Prep

15 min

Cook

25 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten.

Ingredients

• 70 g Plain flour
• 1 tbsp Sunflower oil
• 40 g Toor dal
• ¼ onion Onion
• 2 cloves Garlic
• 5 g Ginger
• ¾ tsp Turmeric
• 1 tsp Cumin seeds
• ½ tomato Tomatoes
• ¼ tsp Salt

Method

1. Knead the flour with a pinch of salt, a little oil and enough water into a soft dough, rest 20 minutes.
2. Simmer the dal with turmeric in 300ml water for 20 minutes until soft, mash lightly.
3. Fry onion, garlic and ginger in a little oil for 5 minutes, add cumin and tomato, cook 5 minutes, then stir into the dal.
4. Stretch and fold the dough thin, then pan-fry in a hot dry pan with a little oil for 2 minutes per side until golden and flaky.
5. Tear the roti and serve with the dhal.

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