Roti Canai with Dhal
I love the crisp, flaky roti paired with a creamy Malaysian dhal — a classic South East Asian combination that’s easy to make and even easier to enjoy at home.
Roti canai is a thin, ultra-flaky South East Asian bread cooked in butter or margarine until crisp. Paired with a curry-style dhal it becomes roti canai — a beloved street-food staple. This dhal works well with other Malaysian curries too, but here it’s vegetarian and built on two lentil types: chana dhal (split chickpeas) and masoor dhal (red lentils). The chana dhal keeps some texture while the masoor breaks down to create a silky, thick sauce.
Curry paste for the dhal
This dhal uses a curry paste made from common Indian-style spices, brightened with coconut milk, ginger and garlic. A small amount of shrimp paste adds that unmistakable South East Asian depth — pungent, savory and very authentic.
Blend the curry powder ingredients with a little coconut milk, ginger and garlic until you have a smooth paste. This paste is then fried briefly to release the spices’ oils and deepen the flavor.
To layer in Malaysian aromas we use curry leaves, cinnamon, star anise and kaffir lime leaves. These fragrant notes give the dhal a rich, complex profile that feels uniquely Southeast Asian.
Which shrimp paste to use
Shrimp paste (belacan, Thai or Filipino bagoong/alamang guisado) brings umami and complexity. Belacan is traditional, but Philippine sautéed shrimp paste also works well — it’s fermented and then sautéed, giving a fuller flavor. All types are potent, so use sparingly to taste.
Start the dhal by heating coconut oil and frying curry leaves, cinnamon and star anise until fragrant. Add onion for sweetness and texture, then the curry paste — fry it gently a few minutes to coax out the oils and remove any raw, powdery taste. Keep the heat low and watch carefully to avoid burning the spices.
Stir in the lentils and toast them lightly in the paste. Then add coconut milk and enough water to simmer the dhal. Let it cook gently, partially covered, until the red masoor dhal has completely broken down and the chana dhal remains soft but whole. Stir occasionally to prevent sticking.
The result is a rich, creamy dhal: smooth from the masoor and textural from the chana. Finish by seasoning with salt and a pinch of sugar to balance flavors.
How to prepare roti bread
Making authentic, layered roti from scratch is a skillful challenge. It can be done at home, but results vary and the technique takes practice. For reliable, delicious results I use frozen Malaysian roti or puff paratha from the freezer section of most Asian supermarkets. They cook in minutes and deliver the flaky, buttery texture you want.
Heat a dry frying pan over medium-high heat and cook the frozen roti 1–2 minutes per side until browned and crisp. The steam inside will puff the layers; you can flip briefly a couple more times for even cooking. When hot, gently fold the edges to create fluffy pillows and serve immediately.
Roti canai and dhal are irresistible together: rich, buttery bread with a fragrant, spiced lentil curry. It’s perfect any time of day — especially for breakfast, but honestly I’ll eat it whenever I can. Keep frozen roti and portions of dhal on hand for quick, satisfying meals.
Enjoy a delicious, authentic Malaysian roti canai at home — crisp, flaky roti with warm, creamy dhal.
Other Malaysian curries to serve with roti canai
- Malaysian Beef Curry
- Malaysian Chicken Curry (Kari Ayam)
- Sambal Udang (Sambal Prawns)
- Malaysian Chicken Kapitan Curry (Kari Kapitan)
- Nyonya Chicken Curry (Ayam Kalio)
Roti Canai with Dhal
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Ingredients
For the curry paste
- 1 tsp chilli powder
- 2 tsp paprika
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- ¼ tsp black pepper
- 1 tsp shrimp paste
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- ⅓ cup coconut milk
Other ingredients
- 4 tbsp coconut oil
- 2 stems curry leaves
- 1 onion (finely sliced)
- 2 sticks cinnamon
- 3 star anise
- 1 lemongrass stalk (bruised)
- 4 kaffir lime leaves
- 1 cup masoor dhal (red lentils)
- ½ cup chana dhal (split chickpeas)
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp sugar
Roti breads
- frozen roti bread 1-2 per person, as needed
Instructions
To make the curry paste
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Combine all curry paste ingredients with ⅓ cup coconut milk and blend to a smooth paste. Set aside.
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Heat coconut oil in a wok or large pan. When hot, add curry leaves, cinnamon and star anise and let them sizzle briefly. Add sliced onion, bruised lemongrass and kaffir lime leaves.
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Sauté the onion for about 4 minutes until softened.
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Add the curry paste and fry gently for 3–4 minutes on low heat, stirring so it doesn’t burn.
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Stir in both lentils, pour in 1 cup coconut milk and about 5 cups water. Bring to a simmer, then reduce heat and simmer partially covered for 40–50 minutes, stirring occasionally, until the red lentils have broken down and the chana dhal is tender. Add more water if needed.
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Season with salt and a little sugar to taste. Keep warm until serving.
To make the roti
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Heat a small frying pan over medium heat. From frozen, cook a roti for 1–2 minutes each side until browned and crisp. Flip once or twice more briefly if needed, watching closely to avoid burning. Repeat for remaining rotis.
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Using tongs or carefully with your hands, fold the hot roti edges inward to create puffed pillows. Serve immediately with bowls of dhal for dipping.
Nutrition
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How did it turn out? Leave a comment and tag @cookeatworld on Instagram — I’d love to see your photos.