Recipe source from here
ROTI CANAI
500 g flour
300 ml water
1 egg
1 teaspoon salt
2 tablespoons condensed milk
1 tablespoon shortening ( I use butter)
Extra butter or margarine for coating
1. Prepare the ingredients.
2. Dissolve salt in water.
3. Put all the ingredients in the mixing bowl, pour in the salt water bit by bit...
4. Knead the dough till soft and smooth dough is formed.
5. Make into 11 small balls.
6. Coat with margarine and keep for at least 2 hours. The longer the better. I kept it overnight in the fridge.
7. Pour some oil and margarine in a bowl.
8. Grease the table with a bit of oil and flatten one small dough. Spread a bit of oil on the flatten dough. Pull & stretch the dough slowly until it's transparent ( Since I can't do the flipping thingy like the mamak shop.
10. Pull the sides of the dough to get a thinner sheet. Sprinkle with a bit of # 7.
11. Bring the sides to the center.
12. ...to form a long dough.
13. Hold upwards and swirl it.
14. Leave it for half an hour.
15. Flatten it.
16. And keep it in a container, each piece must be layered with a small piece of plastic. Or otherwise, fry on a hot pan with a bit of oil.
Dhall Curry
(A)
100gm Dhall
1.5 tbsp curry powder
1 tsp tumeric powder
1. Wash & soak the dhall for 1 hour.
2. Boil (A) ingredients with approximate 3 bowls of water.
3. Cook the dhall until very soft, add more water if necessary.
(B)
1 potatoes
1/2 carrot
1 tomato
1 big onion
2 red chillies
2 bird eye chillies
2 sprigs curry leaves
1 small piece ginger
1 small piece assam jawa
8 oz thick coconut milk
1/2 tsp mustard seed
2 tsp sugar
Salt to taste
1. Potatoes, carrot,tomato, big onion - cut cubes
2. Red chillies - slice thinly about 1 in length
3. Bird eye chilli & ginger - slice thinly
4. After dhall is soften add in potatoes, carrot, both type of chillies
ginger, mustard seed, assam jawa.
5. Cook until all the ingredients is slightly soften, add in
tomato and onion. Continue to cook until all the ingredients are soft.
6.Add Salt & sugar to taste, follow by thick coconut milk and when boil
remove from heat
7. Serve hot with roti paratha or bread
(A)
100gm Dhall
1.5 tbsp curry powder
1 tsp tumeric powder
1. Wash & soak the dhall for 1 hour.
2. Boil (A) ingredients with approximate 3 bowls of water.
3. Cook the dhall until very soft, add more water if necessary.
(B)
1 potatoes
1/2 carrot
1 tomato
1 big onion
2 red chillies
2 bird eye chillies
2 sprigs curry leaves
1 small piece ginger
1 small piece assam jawa
8 oz thick coconut milk
1/2 tsp mustard seed
2 tsp sugar
Salt to taste
1. Potatoes, carrot,tomato, big onion - cut cubes
2. Red chillies - slice thinly about 1 in length
3. Bird eye chilli & ginger - slice thinly
4. After dhall is soften add in potatoes, carrot, both type of chillies
ginger, mustard seed, assam jawa.
5. Cook until all the ingredients is slightly soften, add in
tomato and onion. Continue to cook until all the ingredients are soft.
6.Add Salt & sugar to taste, follow by thick coconut milk and when boil
remove from heat
7. Serve hot with roti paratha or bread
Wow!! So impressive stretching out that prata on your own! I don't think i can do that! :) Looks extremely tasty too! Yums!
ReplyDeleteThanks for visiting, actually not that difficult to make. It's very crispy and I use butter instead of ghee.
ReplyDeleteYay! Looks yummy. I would want to try this at home. Thank you for sharing your Roti Prata food experience. ;)
ReplyDeleteAJ@Kampong, thanks for your compliment. No problem, you're welcome.
ReplyDeleteI never know roti prata is roti canai...haha and I love roti canai!! Thanks for sharing this... would love to make this one day... but not sure will become roti canai or roti keras...haha.. Have a nice day...
ReplyDeleteHi Norick, yes... roti canai and roti pratha are the same. You have to knead the dough until very pliable and soft, best to keep the dough overnight.
DeleteWell, homemade roti canai can be fun too. Just give it a try, with condensed milk usually the roti is soft unless you didn't knead the dough properly.
Have a nice week ahead, regards.