Recipe: Roti Chanai and curry lentils (Malaysia)

This is what I learned. Roti Chanai is a bread. This particular is from Malaysia. People eat with lentils that are hot (picante) or sweet with condensed milk. Street vendors have that in the mornings. You normally drink with Teh Tarik, hot tea with milk or condensed milk. There is a method to pour the tea, from the top until it forms some foams. (Served like in some countries in the middle east). The Roti Chanai is a simple recipe, to be honest, I haven’t found the perfect recipe, because what they show you is the method of how to make Roti Chanai, the method Tebar. The bread has to have the perfect temperature and consistency, in order to be able to make it, because you need to stretch the bread as much as you can and then roll it out, until it has a form of a snail. Then normally you use ghee ( I haven’t found it here in the local grocery store, so I used butter instead) to cook it, once the Roti Chanai is formed. It has to be flat. You eat immediately, once the bread is done.

This bread is a tradition in Northern India, Malaysia, Indonesia and Singapore, they call it differently, depending where you are, but the method of making the bread is basically the same. When you go to YouTube, you will see: Roti Canai, Roti Chanai, Roti Cane…

The Curry lentils is my own recipe, I just made it, based on how my brother, who lives in Kuala Lumpur described.

The bread is no longer good the next day, it gets very hard, so I would recommend to make the quantity you need for that moment.

Roti Chanai (Bread)

1 cup high gluten flour

1/2 cup or more of water



1. mix all ingredients, except butter and let it rest for at least 2 hours.

2. once it has this chewy consistency, roll out very thin and add pieces of butter, then fold it.

3. stretch it and make a snake. Observe my picture.

4. then cook in oil.

Curry lentils

1/2 cup green lentils

1 big tomato

1/4 red onion

1 garlic

1 piece ginger

olive oil

1,5 vegetable stock

2 to 3 TBSP curry

1 bay leaf

salt, pepper

1/6 cup or more cream

1. in olive oil, caramelize chopped onion, garlic and ginger.

2. add tomatoes in cube.

3. add lentils, mix and add vegetable stock, mix.

4. add curry, bay leaf, salt, pepper.

5. covered in medium low heat for 20 minutes.

6. add cream, about 1/6 cup or more of cream.

A tradition from Malaysia.

Susana @ Delicioso y Divertido


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