- Heat a lightly oiled frying pan on medium heat.
- Place a piece of frozen roti dough on heated pan for 1 min.
- Flip dough over to see if it is browning and puffed up.
- Cook both sides to crispy and set aside.
- Serve crispy to your perfection with dahl curry.
For Roti (If making from scratch)
- Add flour, salt, sugar in a mixing bowl of a food mixer.
- Pour ¼ cup of ghee into the mix and start mixing with a dough hook on low speed until dough clumps.
- Add egg, water and condensed milk into mixer, and keep kneading until the dough is soft and elastic, about 5 mins.
- Cut the dough into 6-8 equal size pieces, about 100g each, then roll each dough into a ball.
- Coat each ball with a teaspoon of ghee, then place them in one single layer on a large mixing bowl, plate or baking tray. Cover with cling film and allow to rest in room temperature, overnight.
- Prepare a workspace by oiling a substantial area with extra ghee. Take one dough out and place on the bench, flatten it with your palm and stretch the centre outwards until it is around 0.5cm thickness.
- If you choose to use the traditional stretching method, grab one edge of the dough, lift it up in a swift motion and quickly slap it back on the bench.
- Keep doing it in a clockwise direction and the dough will start stretching as thin as paper. If you are not confident with the traditional method, alternatively you can just keep pushing the dough outwards with the palm of your hand in all directions, eventually it will become paper thin. It is okay to have a few tears here and there on the dough, as it will be folded later on.
- Once the dough is paper thin and almost see through, fold four corners inwards into a square like a parcel.
- Lightly grease a large fry pan with ghee then heat it over low flame. Place the folded dough in the pan and cook slowly on one side, about 2-3 mins then flip over and cook for another 2-3 mins.
- Once both sides are golden brown, transfer the bread to the bench, then using a clapping motion and slap the bread together to ‘fluff’ it up, be careful as the bread will be hot.
For Dhal Curry
- Place dhal, turmeric powder and water in a pot and bring to boil. Turn the heat down to a simmer
- Dahl will soak up the water and keep adding more water if it is too dry. Cook for about 30 mins or so until dhal softens.
- Toast mustard seeds, coriander and cumin seeds on a dry fry pan on low heat for about 5 mins or until fragrant.
- Transfer toasted seeds to a mortar and pound them into powder with a pestle.
- Heat oil in a pot on low-medium heat, fry the onion until softened.
- Add pounded spices, curry leaves and turmeric powder, stir fry for another minute.
- Add cooked dhal and more water to your consistency of liking. Stir well.
- Simmer for 5 mins stirring occasionally. Season well with salt.
- Serve with roti.
- Your Roti Canai and Dhal Curry is ready!