How to Make Roti Canai and Vegetarian Dip

One of my most popular queries concerns how to flip roti canai (aka roti prata if you’re from Singapore) so I figured what better way than to livestream it with a guest in my studio. Host of radio show the Asian Jazz Hour on Northside 99.3FM, Tony Pang, joined me in this episode – and notwithstanding his first attempt, I think he managed to pick it up quite quickly.

Roti Canai recipe –

INGREDIENTS:

  • 500 g strong bread/baker’s flour
  • 1/2 Tbsp salt
  • 50 ml condensed milk
  • 50 ml ghee
  • 1 egg white
  • 200-250 ml water
  • 1/4 cup ghee, extra for coating and flipping the dough

METHOD:

  1. Combine all the ingredients except extra ghee in the bowl of a mixer. Using a dough-hook attachment, mix on the slowest setting for about 5 minutes.
  2. Rest the dough for 5 minutes, then turn on the mixer again for another 5 minutes. Repeat this resting and mixing a total of four times. Dough should be a smooth, soft texture, very pliable but not sticky to the touch.
  3. Scrape dough out onto a clean surface and cut into 12 even pieces.
  4. Knead pieces in the palm of your hands, folding in if necessary but working it so it becomes a smooth, round ball with no creases. You shouldn’t need any oil or flour.
  5. Coat each ball with ghee and arrange on an oiled tray. Cover with cling wrap and allow to rest at room temperature for about 8 hours.
  6. Flip the dough:

–  Flatten a piece of dough with the palm of your hand.

–  Assuming you’re right-handed, position your left hand palm down on the flattened dough, and your right hand palm up with your fingers under the edge.

–  Lift dough with your right hand and ‘throw’ the dough away from you to your right, creating a figure 8 with your elbows in the air as you do. Keep flipping until paper thin, then stretch the edges a bit further, being careful not to tear dough.

7. Dab a little ghee in the middle of the dough sheet, fold in the sides envelope-style to form a square. Set aside to rest for a couple of minutes before cooking.
8. Heat a griddle or frying pan over medium heat and brush with some ghee. Cook parcel on medium heat about 2 minutes each side or until cooked through.
9. Remove from frying pan and place on a clean surface. Clap the sides of the roti with your hands to scrunch it up. Serve with vegetarian dahl or a curry of your choice.

Roti canai and toor dahl


Toor Dahl recipe –

INGREDIENTS:

  • 250 g toor dahl, soaked and drained
  • 1 L water
  • 250 g potatoes, cut into chunks
  • 1 1/4 tsp turmeric powder
  • 2 1/2 small green chillies
  • 1/8 cup tamarind extract
  • 1 1/4 tsp asafoetida powder
  • 1 1/4 tsp mustard seeds
  • 1 1/4 tsp ground cumin
  • 3/4 tsp fenugreek seeds
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp mushroom seasoning
  • 1/2 Tbsp salt
  • 1 stem curry leaves
  • 3/4 cup diced tomatoes
  • 1/4 cup fried shallots

METHOD:

  1. Heat the vegetable oil in a thick-based saucepan and brown the onion and garlic in it.
  2. Add everything except the potatoes and tomatoes, and simmer gently for about 30 minutes.
  3. Add the remaining ingredients and cook until the potatoes are soft and the lentils are of a mushy consistency – approximately 20 minutes.
  4. Taste and adjust seasoning as required.
  5. Serve with flaky roti, rice or bread.

Jackie-M-Live-Asian-Kitchen

Roti Canai

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