Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
Malaysian roti canai pairs a crisp, crunchy exterior with a stretchy, chewy center, made rich with butter and egg. Serve the flatbread with a warming curried lentil dip flavored with onion, ginger, garlic, curry powder, cumin, paprika, cayenne, tomato paste, coconut milk, cilantro, and serrano pepper—ideal for a hearty snack, appetizer, or meal.
- Prep30 mins
- Cook1 hr 35 mins
- Serves8
- DifficultyHard
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Malaysian Flatbread (Roti Canai) with Curried Lentil Dip, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 56 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 10 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 89 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 60
- Heart Health
- 43
- Metabolic
- 55
- Digestive
- 26
- Inflammatory
- 34
- Performance
- 54
- General Wellness
- 1
Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer the dough to a work surface and knead until smooth and elastic, about 7 minutes.
- 2
Divide the dough into 8 equal pieces and form each piece into a ball. Coat each ball with vegetable oil, transfer them to a plate, and cover with plastic wrap. Refrigerate for 8 hours to overnight.
- 3
Melt butter for the dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper. Stir and sauté until the onion has softened and the spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- 4
Stir in cold water and coconut milk. Add lentils, stir, and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust the seasonings. Reduce the heat to low and keep warm while you prepare the roti canai.
- 5
Place melted butter in a bowl. Transfer the rested dough balls to a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover the dough with plastic wrap and let it warm slightly, about 10 minutes.
- 6
Press on top of the plastic wrap to flatten the warmed dough. Remove the plastic wrap and add a bit more butter. Stretch each piece from the center outward until it is as thin as possible, almost see-through, adding more butter as needed. Do not worry if there are a few small tears.
- 7
Sprinkle on more melted butter, then pull two sides inward toward the center until they touch and overlap slightly. Pull the other two edges inward in the same way to form a square. Cover with plastic wrap and flatten the roti canai one more time.
- 8
Add some melted butter to a skillet set over medium or medium-low heat. Add the roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- 9
Remove the roti canai from the skillet and smush it with your hands to fluff it and separate the layers of dough. Repeat to cook the remaining roti canai.
- 10
Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers, and serve alongside the roti canai.
- Calories 479.67 kcal High 24%
- Protein 13.18 g Good Source 26%
- Carbohydrate 70.83 g 26%
- Total Fat 15.46 g Moderate 20%
- Saturated Fat 9.03 g High 45%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 61.73 mg High 21%
- Sodium 54.43 mg Low Source 2%
- Dietary Fiber 10.39 g Good Source 37%
- Total Sugars 11.79 g --
- Added Sugars 5.29 g Moderate 11%
- Calcium 131.97 mg Moderate 10%
- Iron 4.48 mg Good Source 25%
- Potassium 247.87 mg Low Source 5%
- Vitamin A 121.39 mcg Moderate 13%
- Vitamin C 6.04 mg Low Source 7%
- Vitamin D 0.68 mcg Low Source 3%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Malaysian Flatbread (Roti Canai) with Curried Lentil Dip is an Indian appetizer recipe made with 22 ingredients. It takes about 2 hrs 5 mins, serves 8, and is rated hard. Key ingredients include Black Pepper, Bread Flour, Cayenne Pepper, and Coconut Milk. Each serving provides about 479.67 kcal, and is a good source of protein.
Recipe Questions
- What is Malaysian Flatbread (Roti Canai) with Curried Lentil Dip?
- It is an Indian dip recipe made with 22 ingredients, usually served for appetizer or breakfast or dinner or lunch or snack.
- What is Malaysian Flatbread (Roti Canai) with Curried Lentil Dip made of?
- The main ingredients are Black Pepper, Bread Flour, Cayenne Pepper, Coconut Milk, Curry Powder. The full list of 22 is above.
- What goes well with Malaysian Flatbread (Roti Canai) with Curried Lentil Dip?
- Explore these Indian side-dish recipes.
- How long does it take to make Malaysian Flatbread (Roti Canai) with Curried Lentil Dip?
- About 2 hrs 5 mins in total: 30 mins to prepare and 1 hr 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 479.67 kcal. The full nutrition breakdown is above.
- Is Malaysian Flatbread (Roti Canai) with Curried Lentil Dip easy to make?
- This recipe is rated hard, with 22 ingredients and 10 steps.
- Is Malaysian Flatbread (Roti Canai) with Curried Lentil Dip healthy?
- Malaysian Flatbread (Roti Canai) with Curried Lentil Dip has an easyChef Pro health score of 49/100. Per serving, it provides 479.67 calories and 13.18 g of protein, or 26% of the Daily Value. It is a good source of dietary fiber and iron. Worth noting per serving: saturated fat at 9.03 g (45% of the Daily Value) and added sugars at 5.29 g (11% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten, Tomatoes, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
Your health goal also matters. easyChef Pro evaluates recipes and products across six health areas and adjusts their importance for your selected goal. This means the same food may be a better fit for one health goal than another.
For recipes, changing an ingredient, quantity or serving size changes the nutrition and may change the score. Remix the recipe in easyChef Pro to calculate fresh nutrition and scores for the version you actually make. Product scores are based on the nutrition and serving information associated with that specific product.
Score a recipe free, no app required