once i had injera dry flour from Ethiopia , still then i have not heared of the injera, so it was very interesting to me to hear the recipe from an ethiopian friend and i was curious and inspired of making it immediately. now quite offen i use to prepare this very soft tasty injera dosa with different tastes.
Ingredients
1. grounded dry injera flour ---- 2 cups
2. water ---- 4 cups
3. salt to taste
preparation method
1. mix the flour with water and let stand in a bowl covered with a lid at room temperature until it bubbles and has turned sour. This may take 1 to 2 days . I had success with an overnight fermentation. The fermenting mixture should be the consistency of a very thin pancake batter.
2. stir in the salt , a little at a time , until you can barely detect its taste.
3. Then heat a dosa pan and pour in enough batter to cover a big circle. There is no need to add oil for this dosa.
4. Injera is not supposed to be paper thin , so you should use a bit more batter than you would for regular dosa.
5. cook until holes form in the injera and the edges lift from the pan. Do not let it brown and don't flip over as it is only supposed to be cooked on oneside.
Enjoy with your choice of side dishes!
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