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Roti Canai

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix salt with flour and sieve into a bowl | 2. Add sugar if necessary | 3. Add water and knead into dough no longer sticks to hand | 4. Knead till it feels 'elastic' | 5. Divide into 8 portion, return to bowl, brush it with ghee and cover with damp cloth leaving for 1/2 hour | 6. Take 1 portion, spread a little ghee on top and flatten with hands | 7. Pick up flattened dough by the edges and swirl in circular motion until dough thins out | 8. Fold dough to form a square and flatten out again | 9. Repeat process to trap air in layers of dough | 10. Flatten once again and fry on heated flat pan or iron griddle till cooked | 11. Remove and serve hot with dhal or any curry of your choice (see also Chicken Curry, Mutton Kurma, Beef Rendang). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 600 - - - -
    salt 1 tablespoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    sugar - - - -
    ghee - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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