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Heat a large, wide frying pan for 1 minute. Add ½ - 1 teaspoon cooking oil or oil spray, and tilt the pan from side to side to spread it evenly across the surface of the pan to form a thin layer. Place the rolled-out dough in the center of the pan, then set the heat between medium and medium-low.
In a pot over medium heat with some oil, fry onions until soft and fragrant. Add in minced garlic, turmeric powder and curry powder. Cook for 1 minute then add in tomato, potato, carrot, dhal and water. Bring to a boil, cover with a lid and let simmer for 1 hour. Stir occasionally to prevent the lentils from burning.
1. Thaw for about 30-45 minutes in room temperature or 5-10 minutes in microwave oven. 2. Heat lightly pan with some traces of cooking oil/margarine. 3. Pan fry Roti Canai until golden brown on both sides. 4. For a fluffy & crispy bite, after frying give a soft clap from outside towards the center of Roti Canai. 5.
Roti Canai dough has copious amount of fat, flour and water and is quite sticky. Some even add sweetened condensed milk to the mix. Cook the Roti Canai, pressing on the side if the sides are thick. Cook on high flame, making sure you press it well. When cooked on both sides, trasfer to a plate and while it is still hot, clasp the roti guWny.
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    • how to cook frozen roti canai