Gotamba Roti
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This Gothamba roti is an imported dish from Malaysia where this is a type of flat bread made of wheat flour and is known as Roti Canai or Roti Chanai. In those days this was available mostly in Malay restaurants or eating houses but now it is widely available and is a common dish in Yarlpanam. Roti Chanai is believed to have been brought to Malaysia by the migrant workers from Madras or Chennai. Canai in Malay means ‘to knead’. In English Roti Canai is often referred to as ‘flying bread’ a term meaning the process of tossing and spinning by way of which it is made. It is called Veechchu roti in Tamil due to the way it thrown about to make it thin.
This is a dish that can be eaten at breakfast, lunch or dinner and even as a snack. In Malaysia this is served 24 hours a day and is also a favourite midnight snack. It is also consumed as an appetizer in Malaysian restaurants.
There is another very similar dish – Parotta from India which is discussed later.
This is composed of flour, water and fat of some kind usually ghee or clarified butter or vegetable oil
  • 1 kg      Flour
  • 1 no      Eggs
  • 1 tsp     Sugar
  • 2 tbsp  Ghee/butter  of oil
  • Water as needed
  • Salt to taste