Kids Dhal Roti Canai Recipe

Make the dough

In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp sugar. Mix briefly.

Add 2 tbsp ghee or vegetable oil, 1/4 cup milk and 1/2 cup warm water. Stir until a rough dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbs more flour; if too dry, add a teaspoon of water at a time.

Divide dough into 8 equal balls (approximately 1.5 oz / 45 g each). Coat each ball lightly with 1/2 tsp ghee or oil, place in a covered container or covered plate, and rest for at least 30 minutes (up to 2 hours). Resting relaxes the gluten and makes the dough stretch easily.

After resting, on a lightly oiled surface, take one ball and flatten with your palm, then stretch and gently flatten with your fingers or use a rolling pin to make a thin round (about 6–7 inches diameter). For layers, fold edges toward center to form a square, then gently flatten again to a thin round. Repeat for remaining balls; keep rolled pieces covered with a clean cloth to prevent drying.

Cook the roti

Heat a nonstick skillet or flat pan over medium-high heat. Brush or lightly drizzle with a little ghee or oil (about 1 tsp). Place one rolled roti on the hot pan. Cook 1–1.5 minutes until the underside has golden brown spots; flip and cook another 1 minute, pressing gently so the layers puff. If needed, reduce heat to medium to avoid burning. Cook remaining rotis, adding a bit more ghee/oil as needed. Keep cooked rotis warm wrapped in a clean towel.

Rinse and simmer lentils

Rinse 1/2 cup red split lentils under cold water until water runs clear. In a small saucepan combine rinsed lentils and 1 cup water. Add 1/4 tsp turmeric. Bring to a gentle boil, then reduce heat to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until lentils are tender and begin to break down. If they absorb too much water and become dry, add 2–4 tbs extra water to reach a soft, spoonable consistency.

Prepare the tadka (flavor base)

While lentils simmer, heat 1 tbsp oil or ghee in a small skillet over medium heat. Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. When mustard seeds pop (10–20 seconds), add 1/4 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1/2 tsp minced garlic and continue 30–45 seconds until fragrant. Add 1/4 cup finely diced carrot and 1/4 cup chopped tomato; cook 2–3 minutes until tomato softens.

Stir in 1/2 tsp mild curry powder and a pinch more turmeric if desired. Cook 30 seconds to bloom the spices. Then transfer this sautéed mixture into the simmering lentils. Stir well to combine.

Simmer the combined dhal gently for another 3–5 minutes so flavors marry. Season with 1/2 tsp salt (adjust to taste) and 1/4 tsp sugar or honey if you want a slightly sweet, kid-friendly taste. Finish with 1/2 tsp lime or lemon juice and stir in 1 tbsp chopped cilantro if using.

If a smoother texture is preferred for young children, mash gently with a spoon or blend briefly with an immersion blender to reach a creamy consistency. Keep warm until serving.