Wow that’s very good but trust me I don’t know if all teff is the same quality when people do the same way it doesn’t work I think it’s different teff but thank you I love it
Hi Edy, thank you for sharing this recipe, and be and hulunm procesun aderekut gen 1 seat tebekut kuf alalem, 2-3 seat kuf alalem gagrie mokriew alwetalegnm? What do you think is the problem? Please let me know…
I have tried this method. The injera didn't come out nice, but after I added some baking soda to the batter, it was absolutely perfect, fluffy, and full of eyes!!
Hi, the one sold in Indian shop isn’t real teff. They call it teff but it is something else. You can use it with barley but 1/3 to the barley. Here is the injera i made with that teff 👉🏻ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x1HK_9I5jEg.html
Hi Edu, You are so creative and keep it up! Please try to avoid nail polish and removal. They both have dangerous chemicals and the chemicals are have links with cancers, hormonal imbalances, endometriosis, fibroids... This is to all the ladies, please try to avoid commercial shampoos, conditioners, foundations,.... Try to eat homemade food, try to avoid non organic meats...try to avoid white rice, gluten, sugar, caffeine.... I know it seems too much but it's worth it.
The fermentation process is different depending on the type of flour. This is just one way of doing it. You can mix them both together at the start if that is what you prefer. It shouldn't be a problem. 🙏🏾
Hello dear, why do you separate the teff and barley in the beginning of the process? And what can I do if my dough starts to smell sour after only 24h? Thank you ❤️
Hi, Edy I went to an Indian or asian super market at Woodgreen station area. The sell a "dagussa" flour as teff, I do think they know exactly what is teff look like or test like. Could you please tell me where you get your teff flour from, and were you imported from back home or on line from Amazone? Can you help?
@@erityousuf3509 Why you too let to response?Anyway I have tried sometimes ago on line to get from "Meskel Teff" unfortunatly they do not have a market in Europe or U.K. Do you have any upto date information on that?
@@EdysKitchen in your other video you added the አብሲት as it is hot. Its confusing. Don't hhet me wrong you're doing a wonderful job. It's mskes hard to followe when there is in concistency
help! I'm currently making injera. I intend for this to be 3 day process. I intended to put the absit in after 48 hours and cook it the following day, but I accidentally but it in the first 24 hours. does that mean I must cook it tomorrow? Or can the injera sit with the absit 48 hours?
Hi Shamira, was the dough fermented before you added the absit? If yes, you can cook it tomorrow and the injera will be fine. You can cook it after 48 hrs but the injera won’t be as soft.
@@EdysKitchenthank you your response. it sat for one day and smelt pretty sour and had much bubbles...If I make absit again after 48 hours will it be ruined? Thank you
