Injera

Injera is an Ethiopian bread. It is some what like an Indian dosa as it is fermented and made just like dosa. There are a variety of Curries and vegetables which are served on a injera. This cuisine has quite a few vegetarian options. The first time I had this in a restaurant (Meskarem) at NYC, I realized how tasty and heavenly food can get. Ethiopians do eat spicy food, so many Indians develop particular liking for this cuisine. 

Injera is made out of world's smallest grain called "Teff". It is of the Ragi family so the colour of injera looks just like ragi dosa. However, Teff has a very mild flavour unlike Ragi which has a strong taste on it's own. Traditionally in Ethiopia, injera is spread on a platter and the Wat(curry) and Vegetables or served on it. They don't stop serving extra injeras and sides unless one starts eating the injera on which the sides were served. There are recipes for instant injera as well, I do not like using yeast and too much cooking soda in my cooking (not very good for you), so this is the traditional method.

I made Yeshinbra shiro wat and timatim salata to go with Injera. I am sure you will love this cuisine... try it and let me know how you liked it.

Prep time: 10 Minutes (does not include fermenting)

Cook time: 15 minutes

Pieces: up to 6 depending on the size of skillet used.

 

Ingredients:

1. Whole grain Teff flour - 2 cups (you can find it in Whole foods store or any organic foods stores)

2. Salt - To taste

3. Water - up to 3 Cups or slightly more

4. Oil - 2 tbsp

Method:

1. Mix teff flour, water and salt and let it ferment till it forms tiny bubbles on the surface. Be patient, sometimes it takes 3 days for it to ferment. I got lucky as it fermented in 9 hours. When you mix teff flour and water, keep in mind that it must have the consistency slightly watery than pancake batter or dosa batter.

2. After it has fermented. heat a thick bottomed iron skillet or tava and pour the batter and move the tava or skillet around to spread the batter. Do not spread it around like dosa batter. pour some oil around the injera and let it cook well. You will know it is well done when the batter turns a deep brown and forms a lot of holes all over. Flip it over for a few seconds and it is ready to serve.

Tip:

1. Do not use a nonstick skillet, it somehow does not make good injera.

2. If the injera is breaking into pieces, do not panic, sprinkle a little rice flour or all purpose flour on the batter and mix it well, try making it again. 

I have tried making injera with ragi flour, must confess that it is not a very good option. You may as well choose to make normal pancakes and dosas and eat those spicy curries with them