How to Make Roti canai

The recipe this time is really special, the favorite food of all Malaysians, who doesn’t like it, roti canai and dalca curry. Our canai bread dough uses ingredients that are easy to get at home, only the way to make it determines the result. 

The taste is quite perfect, and the good thing is, you can put a lot of vegetables if you make it yourself. Served with hot roti canai, which is crispy on the outside and soft on the inside, it’s really the best.

Ingredients:

• Ingredients for roti canai:
  • 1 kilo of wheat flour
  • 1 sb buy
  • 3 scoops of salt
  • 4 tablespoons concentrated milk
  • 1 egg
  • 250ml warm water
  • 250ml room temperature water
  • 2 sb majerin
• Ingredients for Dalca Curry:
  • 200g / 1 cwn dal beans
  • 2 garlic cloves
  • 1 tsp turmeric powder
  • Enough water (for boiling)
  • 1 tsp curry powder
  • 1 tsp chili powder
  • Chicken bones
  • 1/2 water pumpkin seeds
  • 1/2 long eggplant
  • 1 potato
  • 1/2 young carrot
  • 3 tablespoons of coconut milk
  • A little tamarind juice
  • 1/4 cwn cooking oil
  • 1 sk biji sawi
  • 1 cinnamon stick
  • 4 small shallots
  • 1 sprig of curry leaves
  • 4 dried chilies

How to Prepare:

1. How to make roti canai:
   1. Melt the margarine and set it aside first. If you want to mix it easily, melt the margarine first.
   2. Add sugar, salt, condensed milk and warm water to a large bowl. Then stir well.
   3. Add more water (room temperature), eggs and melted margarine. Continue stirring.
   4. In a separate bowl add wheat flour.
   5. Then pour the liquid mixture half by half while kneading until the dough is smooth and does not stick to the hands. Add a little water if the dough is still hard.
   6. When the dough is smooth and not sticky, you can cover and rest for 30 minutes.
   7. After 30 minutes, roll the dough into small balls. The trick is to push the dough out between the thumb and forefinger. Then push it round and pull it out.
   8. Another easy way is to weigh all the dough and divide it into 19-22 pieces of dough.
   9. Apply margarine on the container and hands, then spread margarine on the dough that we rolled into a small circle earlier.
   10. Arrange the dough in a bowl and tightly cover the dough with plastic
   11. Then keep overnight or 5-6 hours in the refrigerator.
   12. Remove the dough from the refrigerator, take it out 2-3 hours before cooking so that it cools completely and becomes soft to spread.
   13. Spread oil on the table (make sure the table is clean).
   14. Take one dough and flatten it with the palm of your hand.
   15. Then spread the bread until thin
   16. When the Che Nom gets big it won’t be able to spread, so pull it until it’s thin.
   17. Pour a little oil and margarine on the dough we rolled earlier.
   18. Fold the dough in two, pull it lengthwise and fold it again into 4 equal squares.
   19. Then push or tuck (from the side folds) so it’s round.
   20. Rest the dough before we fry.
   21. Press the dough flat (it’s not thin, but if it’s thin, you can get a crispy canai bread).
   22. Heat a pan and grease a little oil.
   23. Then he can fry canai bread.
   24. When it’s dry you can pick it up.
   25. Arrange the roti canai on the table and then pat it (so that the roti canai is fluffier).
2. Methods for dal bean gravy:
   1. Rinse the dal beans clean and then soak them for 4-5 hours or overnight.
   2. Strain the dal and put it in the pot
   3. Crush the garlic and put it in the pot.
   4. Add water and turmeric powder then boil until soft.
   5. Peel the skin of the carrot, potato and eggplant and then cut them into large cubes (if they are small, they will crumble when boiled later).
   6. Peel the water gourd, remove the hard center and then cut into large cubes.
   7. To make Che Nom sauce tastier, use chicken bones. Cut the chicken bones into small pieces.
   8. When the dal beans are soft, take half of the dal beans and grind them finely.
   9. Pour the ground dal beans back into the pot.
   10. Add chili powder and meat curry powder. Stir well.
   11. Add chicken bones, carrots and potatoes. Cook until vegetables are soft.
   12. When the potatoes and carrots are soft, you can add soft vegetables like water gourd and eggplant.
   13. Continue to simmer until the sauce thickens and the vegetables are soft.
   14. Put in the box of coconut milk (some don’t put coconut milk in this dal sauce, Che Nom just put a little bit because he’s afraid the sauce will be fatty).
   15. Add salt to taste.
   16. Finally add the tamarind water.
   17. When the sauce boils, you can turn off the heat.
3. Ways to prepare ground stir fry:
   1. Thinly slice small shallots.
   2. Coarsely chop dry chilies.
   3. Heat cooking oil.
   4. Saute mustard seeds and cinnamon bark.
   5. Add curry leaves, red onion slices and dried chilies.
   6. Stir until the onions are cooked to a golden color and fragrant.
   7. Turn off the heat and pour in the dal curry sauce.
   8. Quickly cover the pot and leave for 10-15 minutes or ½ hour.
   9. Dal curry gravy is ready to be served with roti canai

Tip:

• When spreading, press with the palm of your hand, don’t press with your fingers. If you press with your fingers, the dough will be uneven and it will tear easily when we spread.
• How to spread roti canai, we hold it with 2 hands. Right hand lift the dough and right and left follow. We lift the dough and hit it on the table. While it spreads, you can turn it until you get an even round shape.
• If you are not good at spreading, you can use Che Nom’s method by using the back of the tray. The method is to press the dough until it is flat while pulling it until it is thin and tuck it into the edge of the tray. Finally, you can fold the dough and roll as usual.
• To fry canai bread, it’s best to use a thick pan so that the bread cooks evenly and doesn’t get soggy.
• If you want frozen roti canai, you can just fry it yellow and then store it in the freezer.