Roti Canai with Dhall Char

This type of bread is a breakfast treat and is readily available at dawn in malaysia and it is served with dhall char. They can be served for lunch too with a more hearty accompaniment like a meat curry. The bread is usually plain but eggs or sardine can be added to make it more substantial.


Ingredients:

400g plain flour, sifted
1/2 tsp salt
20g sugar
40g margarine
1 egg, lightly beaten
1/2 cup milk
1/2 cup water
Oil or ghee for greasing and cooking

Method:

Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form a soft dough. Leave to rest for 20-30 minutes.

Divide dough into 10 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside.

Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use your fingers to make each ball very thin. Twirl the flattened dough until it becomes thin. Fold the sides to the centre.

Flatten the dough again.Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti.

Recipe source:  The Kuali
DHALL CHAR

Ingredients


300 g Chicken cut into small pieces
175g dhall, washed and soaked

(A):
3 green chillies
6 cloves of garlic, chopped
1 tsp turmeric powder
1 tbsp curry powder
1 tsp salt
4 cups water

(B):
2 dried chillies, pounded
1.5cm piece ginger, finely diced
1 big onion, finely diced
2 sprigs curry leaves
1/2 tsp mustard seeds
3 tomatoes, quartered
2 potatoes, quartered
1 1/2 cups general santan
1 cup assam jawa juice
1/2 cup pati santan
salt to taste
a pinch of Asafoetida powder(optional)


Method

Boil dhall with (A) till soft and cooked.
Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.
Saute (B). add more if necessary, until fragrant.
Add in potatoes and the sauted chicken, mix in one cup santan and bring to a boil.
Add in the cooked dhall and the rest of the santan and assam jawa juice.
Simmer till potatoes and chicken are soft.
Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick.
Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.


Serves