Mamak Roti Canai Recipe - A Hawker Favorite Anytime Of The Day Or Night (2024)

FAQs

Is roti canai breakfast? ›

Since being introduced around the 19th century, roti canai has become a popular breakfast and snack dish and is one of the most common examples of South Indian cuisine in the region.

Roti canai

This bread dish is a mamak staple, made from ghee-sprinkled dough that has been tossed – or 'tebar' as we call it – before it's folded and put on a griddle. Enjoy the light, crispy roti plain or pour some dhal over it.

Roti canai is a flatbread of Indian origin that is popular in countries like Malaysia and Singapore. It is usually eaten with dhal curry, fish or chicken curry, and sometimes served sweet with condensed milk, bananas or even chocolate cream.

After dividing into dough balls, you can place them in the fridge over night and just bring them to room temp in the morning if you wish to have prata for breakfast.

No. It is oily, greasy, fried junk food. Is roti canai healthy? It's made of white flour and copious amounts of oil, some of which is margarine, the rest of which is whatever the street vendor found to be the cheapest option of the day.

Roti Recipes

Serve with yogurt and achaar (Indian pickle) for a traditional North Indian breakfast or pair with hearty vegetarian dishes such as chana masala or saag paneer.

Mamak Fare

A classic Mamak dish of Roti Telur and Teh Tarik. A mamak stall usually offers different varieties of roti canai to eat and teh tarik, coffee, Milo, Horlicks and soft drinks to drink.

Tamil speaking Indian Muslims played in important role in the historic court of Melaka as ministers and advisors. In these positions, they would often marry into the relations of the royal family, and the term Mamak meant "maternal uncle" or "father-in-law" in Tamil and was used as an honorific.

Typically rotis are made using atta, a type of whole wheat Indian flour.

Roti canai is a local flatbread made up of flour, water, salt, a bit of sugar and palm oil. In some upmarket joints sometimes ghee replaces the oil, but in the normal Malaysian street style, palm oil is the basic ingredient.

What is a fun fact about roti canai? ›

The Oxford English Dictionary, however, states that it came from the Malay word canai, meaning "to roll (dough) thinly". In Singapore, the dish is known as roti prata, similar to the Indian paratha or parotta. The Hindi word paratha means "flat".

If your dough or the rolled chapatis lose too much moisture while and after cooking, you might end up with rubbery, or worse, crusty chapatis that are straight out of a nightmare. Therefore, to make soft rotis, you must ensure that they trap enough moisture inside them even after the cooking process is complete.

Baasi or stale rotis should be best consumed in breakfast along with milk or vegetables, say experts. However, it's better to consume them within 12-15 hours of preparing them and freezing them for best results. (Also read: Diabetes: Can eating cold leftover rice improve your blood sugar levels?)

room temperature & about 48-72hrs in the fridge. Still, the store brought precooked Rotis last a. minimum of 60 days.

While over 50% of the population enjoy a traditional Asian breakfast, such as nasi lemak, nasi goreng, kuih, roti canai and dim sum, 26.1% also opt for a Westernised breakfast, usually consisting of bread, cereal and milk.

Roti Telur is a variation of the flaky roti canai when a egg mixture is added in the center of the cooking rotis. Roti telur is usually found in square shape as the rolled dough need to cover the egg mixture added inside the thinly rolled sheet like dough.

Some of the nation's common food items such as keropok lekor, roti canai, curry puffs and sugar-coated doughnuts however are packed full of unhealthy saturated fats. Saturated fat is a type of dietary fat that raises cholesterol, potentially increasing one's risk of cardiovascular disease.

Seasia, a subsidiary of Indonesian digital media outlet Good News From Indonesia (GNFI), reported that one key difference between the two lies in their thickness — roti canai is typically thinner, lighter and crispier, while roti prata is usually thicker, denser and chewier.