ROTI CANAI
In Malay is called as Roti but in Sanskrit, Hindi, Urdu and
many other Indian languages it means bread. The term "canai" derives
from "channa", a mixture of boiled chickpeas in a spicy gravy from
Northern India which it was traditionally served with. The term
"channa" is also used in Pakistan. In English, roti canai is
sometimes referred to as "flying bread", a term that evokes the
process of tossing and spinning by which it is made. Roti Canai is also called
by another name, "Roti Paratha". The ideal of Roti is flat, round or square in
shape, fluffy on the inside but crispy and flaky on the outside. Nowadays in
Malaysia, there are many variations of roti canai such as "Roti
Biasa", "Roti Kosong", "Roti Garing", "Roti Bom", "Roti
Roomali", "Roti Tisu", "Roti Madu", "Roti
Planta", "Roti Sayur", "Roti Pisang", "Roti Jagung" and many more. But at the roti canai stalls, there is also non-vegeterian varieties of roti
include of "Marthabat", "Roti Telor", "Roti Sardin",
"Roti Bawang" and others. In Malaysia it is served with "kuah dhal", "chicken curry" and "sambal ikan bilis". But in Thailand it is usually served with sugar or
condense milk. Then, in India and in Sri Lanka it server with "channa",
"dhal" or "curry". Roti Canai also one of the main dishes and important menu in mamak stall.
Once you try, you cannot barely stop and addict with with its taste.
Information regarding it ingredient and how to make it, you can visit this link:
Once you try, you cannot barely stop and addict with with its taste.
Information regarding it ingredient and how to make it, you can visit this link:
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