Roti Telur
Global • Vegetarian
How to Make Roti Telur (Traditional & Healthy Version)
Roti Telur, a staple in Malaysian breakfast culture, is a beloved dish featuring flaky, golden roti stuffed with fluffy telur (egg). Found in mamak stalls across Malaysia, this comfort food reflects the multicultural richness of Malaysian cuisine, with Indian, Malay, and local influences blending seamlessly. The addition of telur to the classic roti canai creates a satisfying and protein-rich meal that’s perfect for a morning boost or a light lunch. Traditional Roti Telur is often enjoyed with dhal curry, sambal, or just a cup of teh tarik. Malaysians from all walks of life savour Roti Telur for its delicious simplicity and convenience. Local ingredients such as pandan-infused oil or a touch of chopped daun bawang (spring onion) elevate its flavor, celebrating the diverse culinary heritage of Malaysia. This healthy version uses less oil and whole wheat flour for added fiber, making it a guilt-free option while retaining its authentic taste and texture.
Ingredients(for 1 medium-sized Roti Telur per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 2 large Eggs (telur)
- 1/2 cup Water
- 2 tbsp Low-fat milk (susu rendah lemak) - optional
- 1/2 tsp Salt (garam)
- 2 tbsp Olive oil (can substitute with minyak jagung)
- 2 tbsp, finely chopped Spring onions (daun bawang) - optional
- 1 small piece, tied Pandan leaf (daun pandan, for infusing oil) - optional
- 1/4 tsp Black pepper (lada hitam) - optional
- 1 tsp Low-fat margarine (for greasing) - optional
Instructions
- 1
In a large bowl, mix whole wheat flour with salt. Gradually add water and knead until a smooth, elastic dough forms.
5 minutes
Use lukewarm water for softer dough.
- 2
Divide the dough into two balls and coat lightly with olive oil. Cover and let rest for 10 minutes.
10 minutes
Resting helps gluten relax for easier stretching.
- 3
Infuse olive oil with pandan leaf by gently heating for 2 minutes. Remove the leaf and set oil aside.
2 minutes
Pandan adds a subtle aroma to your roti.
- 4
Beat eggs in a bowl with milk, black pepper, and spring onions. Mix until well combined.
2 minutes
Adding milk makes the telur filling fluffier.
Why This Dish is Healthy
Roti Telur is made healthier by substituting whole wheat flour for refined flour, reducing oil, and adding low-fat dairy. The protein from eggs supports muscle growth and keeps you full longer, while fiber from the flour aids digestion. Using pandan-infused oil adds flavor without excess calories. This dish fits well into a balanced diet, making it a smart choice for calorie-conscious Malaysians seeking authentic taste.
This healthy Roti Telur recipe uses whole wheat flour, which is high in dietary fiber and essential minerals like magnesium and iron. Eggs provide complete protein and vital vitamins such as B12, D, and choline. By using olive oil and low-fat milk, saturated fat is reduced, supporting heart health. Spring onions add antioxidants and vitamin C. This balanced dish offers complex carbohydrates, quality protein, and moderate healthy fats, making it suitable for an energy-rich breakfast.
Pro Tips
- 💡Tip 1: Rest your dough for at least 10 minutes for better stretchability.
- 💡Tip 2: Infuse oil with pandan for authentic aroma without extra calories.
- 💡Tip 3: Use a non-stick pan and minimal oil for healthier, crispier roti.
Storage & Serving
Store leftover Roti Telur in an airtight container in the fridge for up to 2 days. Reheat on a pan for best texture. Avoid microwaving to keep the roti crispy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 27.0 g |
| Total Fat | 6.5 g |
| Energy | 195.0 kcal |
| Fiber | 2.1 g |
| Sugars | 1.2 g |
| Iron | 2.1 mg |
| Calcium | 38.0 mg |
