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Malaysian Roti Canai - Marion's Kitchen
Ingredients
- 2 cups (250 g) plain (all-purpose) flour
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp ghee* or butter, plus extra to coat
- 1 egg
- ⅔ cup warm water
- Malaysian dhal:
- ¾ cup chana dal (split chickpeas)
- 2 tbsp ghee (or vegetable oil)
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh ginger
- 1 green chilli, chopped
- 1 tsp garam masala
- 2 ripe tomatoes, diced
- 1/4 cup vegetable oil
- 1 tsp yellow mustard seeds
- 1 small red onion, finely diced
- 1 tsp cumin seeds
- 3 dried red chillies
- 3 large sprigs fresh curry leaves
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