How to Make Roti Canai Banjir with Sambal (Traditional & Healthy Version)
Roti Canai Banjir with Sambal is a beloved Malaysian breakfast staple, celebrated for its unique combination of crispy, flaky flatbread (roti canai) generously drenched in flavorful dhal (lentil curry) and fiery sambal. Originating from Malaysia's rich multicultural heritage, this dish is a reflection of Indian-Muslim (Mamak) culinary influence, blending local spices, coconut milk (santan), and fresh ingredients like pandan and lemongrass. The word 'banjir' means 'flooded,' describing the roti’s soaking in aromatic curries and chili paste. Every bite offers a harmonious balance of creamy, spicy, and slightly tangy flavors that Malaysians enjoy at bustling kopitiams or roadside stalls. Roti Canai Banjir with Sambal is not only satisfying but also comforting, making it a perfect choice for breakfast or a light lunch. By using wholesome ingredients and healthy cooking methods, this recipe preserves the authentic Malaysian taste while keeping calories in check. Whether enjoyed in the vibrant streets of Kuala Lumpur or in the comfort of your home, this dish captures the heart of Malaysia’s vibrant food scene.
Ingredients
- 1 cup Whole wheat flour (atta or tepung gandum)
- 1/2 cup Water (lukewarm)
- 1/2 tsp Salt
- 2 tbsp Olive oil (or light vegetable oil)
- 1/2 cup Yellow lentils (kacang dal)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 small Carrot (diced)
- 1 strip Pandan leaf (tied into a knot)
- 1/4 cup Coconut milk (santan) (light)
- 1 tbsp Curry powder (Malaysian style)
- 2 Fresh red chilies (for sambal, sliced)
- 1 Shallot (for sambal)
- 1 tsp Tamarind paste (asam jawa)
- 1/2 tsp Palm sugar (gula Melaka, or brown sugar)
Step-by-step instructions
Step 1 · Prepare the roti canai dough by combining whole wheat flour
Prepare the roti canai dough by combining whole wheat flour, salt, water, and 1 tbsp olive oil. Knead until smooth, cover, and let rest for 15 minutes.
Step 2 · Shape the dough into two balls
Shape the dough into two balls. Roll each as thin as possible, then fold the edges inwards to form a square. Brush with a little oil.
Step 3 · Heat a non-stick pan over medium heat
Heat a non-stick pan over medium heat. Cook each roti for 2 minutes per side until golden and crisp. Set aside.
Step 4 · For dhal
For dhal, rinse yellow lentils and boil with carrot, pandan leaf, and half the onion until soft (about 10 minutes).
Step 5 · In a separate pan
In a separate pan, sauté remaining onion and garlic in 1 tbsp oil. Add curry powder and cook until fragrant. Add cooked lentils, coconut milk, and simmer for 5 minutes. Season with salt.
Step 6 · Prepare sambal by blending red chilies
Prepare sambal by blending red chilies, shallot, and tamarind paste. Sauté in a tiny amount of oil until fragrant, then add palm sugar and cook until thick. Set aside.
Step 7 · To serve
To serve, tear roti canai into a shallow bowl, pour dhal generously over, and top with a spoonful of sambal. Enjoy immediately.
Why this recipe is healthy
Choosing whole wheat flour for the roti and reducing oil usage makes this Roti Canai Banjir with Sambal a lighter, heart-friendly breakfast option. Lentils offer a low glycemic index, stabilizing blood sugar levels and keeping you fuller for longer. The homemade sambal avoids excess sugar and preservatives, making it suitable for those focused on clean eating and healthy living.
A note on tradition
Roti Canai Banjir with Sambal is iconic in Malaysian food culture, especially in regions like Kuala Lumpur and Penang, where it's enjoyed at Mamak stalls as breakfast or supper. The dish reflects Malaysia's Indian-Muslim influence and is deeply associated with social gatherings and everyday meals. It is typically eaten with the hands, encouraging a communal dining experience and is loved by all ages.