Hi my name is Burtukan (Ethiopian). Cooking is my passion & I love food from different cultures. I will mostly make Ethiopian inspired dishes as well as some other dishes that I have learnt from international friends. My ultimate goal here is to share Ethiopian cuisine with the world 🌎
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Hello. Subscriber from South korea. 😊 I have a question. I made injera as u teached. Fermentation i guess did well. But. Injera it ltself too hard and break (crumbly) when it cooled down. How can i make more sticky and soft injera? Add more water?
Wow, thank you so much for letting me know where you're watching from, that is awesome!!❤, did you use teff & all purpose as well? and also after the injera cools down, you have to transfer it to clear plastic bag to keep it from drying, otherwise it will dry out easily & become unpleasant, also there is a thing called absit - we cook small portion of injera batter, like thin soup & we let it cool & add it back to the injera batter that makes the injera soft & spongy, I haven't included that recipe in my videos yet, (thought it might be too complicated for my audience who are just learning to make injera, but i will surly include in the future....
@@healthyfamilymeals621 Really appreciate to reply my question! I used all purpose flour to make starter, and use only Teff flour to make injera. Most of instruction I followed. but only amount of water i couldn't.. (not enough container to fill water.. all small size).. so I thought lack of water also one of reason.. :( I will try again to make better injera !! Also Ill looking forward to see making process of absit . Wish I had ethiopian restaurant around my home place.. ^^
@@user-gm8sc7kz1n you are very welcome dear, yes your next injera will be better, the injera batter consistency is close to crepe batter (thinner than pancake, just to give you an idea) also making 100% teff injera outside of Ethiopia is struggle even for us Ethiopian diasporas. this the link to 100% injera i make ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tbScjYvSz3g.htmlsi=Zz9Ild6dtC_fST5E you do need mature starter for this recipe (if your starter is new, instead of putting it in the fridge, leave it outside with lots of water, change the water every couple of days for upto a week that should help your starter mature faster)
@@tititadese7575 this is injera starter/ersho. Yes you can make injera within few hours if you have mature starter/ersho (for your record I do have 1 hr injera recipe on my channel).. I have never seen anyone make injera within short time without using yeast, baking powder etc ,, go do more research about how authentic injera is made before your negative comment
What would really be great is if you did a video where you milled the grain to flour, and then made the starter. If you use organic teff there should be a high amount of the “wild yeast” on the grain itself. The milling process will impregnate the resulting flour and the starter should progress much more rapidly.
@@Ace_Of_Bace you can add as many flour as you want (depends on how many injera you want to make), this starter is two cups of teff-small goes long way (it should make at least 4 large injeras or 6-8 small 9 inch injeras) You are very welcome 🥰
@@Ace_Of_Bace I would say 1 cup of starter plus 1 cup of teff flour So say, your starter is 1 cup of teff flour plus 400ml of water, and then you add 1 cup of teff flour plus additional 300-400ml of water to make injera batter & leave it overnight, it should make more than 4 injera(use warm water) I hope I answered your question dear ❤️
@@healthyfamilymeals621 So one cup of teff to make the starter and one cup of teff flower to mix and leave overnight to make the batter. 2 cups are used in all. Correct?
@@loddiehert2742 hi dear, you let it cool off completely and store it a clear plastic bag ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HacFKtsVihA.htmlsi=bEIbPpeCeWxnWwnT
@@daughterofgod777 the amount of water you add doesn’t matter at this stage (I added 1.5 L) it probably is normal, as long as you drain the liquid that gathers on top, it should get rid of it (that is one reason adding lots of water helps, you can drain it off )
initially, I was going to throw it away, I decided to let it cool and test, it tested okay ✅ plus it was 100% teff injera (teff is expensive lol), so we ate it ( I also made just a couple & stopped), I used the left over batter as big starter, added barley & bit of wheat & it turned out good!!
you can use that starter, to make injera dough or batter, I have few recipes on my channel ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tbScjYvSz3g.htmlsi=8zUfPEVIDP-e5NqQ
thank you dear, ( it was high, it depends of which grill you use as well, some grill heat well at medium some don't), try to keep the batter on thicker side (if it's too sticky) and remember, 1st injera is usually not that good, it gets better with time,,
Hi, I want to Thank you for sharing your recipe with me. I'm so excited to learn how to make Injera starter. I bought the Grain and can't wait to make Teff flour and recipes like Porridge, scones and much more. You are a blessing ❤.
Thank you this is helpful I’m new and just started a Injeera starter this morning to start my journey for the first time. Thank you for your videos. I hope I become a pro soon.
Not me seeing this just when I have made my injera mix from the starter I left to ferment for a week. It will be my first time making injera, my fingers are crossed 😊. I will be using a pan since I don't have a Mitad.
You got this dear!!!! Even if it doesn’t turned good first try, it will turn good on second trail, don’t throw away the batter even if it doesn’t turn good, add lots of water and keep it (drain of top water, add some flour and try again) Since you will be using pan, keep your batter on the thicker side Good luck ❤️❤️
I made this and it turned out well! I tried fermenting injera batter overnight before and it was a complete failure. I’m happy my starter is finally active enough to make good injera overnight! If I didn’t find your channel I would be fermenting the batter for 3 days every time. Thank you!
Thank you dear 🙏 I don’t know the company, I just got it from local Ethiopian store in Canada (I heard Bethany Heritage griddle is good as well (you can get it on Amazon).
This is starter recipes ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Euk736EVvbY.htmlsi=3k45Ls_ODKkMBIkO ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hQuDRRMZVE0.htmlsi=NCBWDSxUWa6cJH9R
I just saw the recipe.. And I want it to try.. But I don't know I can get this flour in our country or not. But if I get can I keep this outside for 3 days because our avg temperature in our place is around 35 to 42 degrees in this summer
hello dear, this is how we make it traditionally, you can also use active dry yeast if you want it to rise faster ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Euk736EVvbY.htmlsi=shxpzAIf2Qcu6ATM
@@sravanimutyala3084 you can use all purpose flour as well or mixture different flours, I have different recipes on my channel if you want to check it out
Thank you so much for this! Question: How do you keep replenishing the starter if you only use part of it for a batch of injera? Do you just add some water and put it back in the fridge? Or add some water and some more teff? Thanks!
You are very welcome dear !! Yes that is right!you just add water and keep it in the fridge (change the water weekly, if you don’t make injera frequently)
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