YAY YAY YAY! Another awesome, fathomable, recipe. Precise and to the point. I love it! Guess what, I made your starter a couple of weeks ago. It's been in the fridge since then. I "refresh it" every 7 days and tonight, I'm leaving some of it prepared for THIS injera recipe. I'll do half of the recipe. Seems quite doable. Will let you in on how I go with it. Wonderful recipe! Keep up the good work. ❤
awww you are so KIND!!!! thank you so much for your encouraging words, it means so much😘😘 were you able to get teff flour? that is awesome!, I meant to mention; Since your starter is fairly new, (few tips: take your starter out of the fridge, add 1 cup of teff flour to it and make it into thick batter (pancake consistency, use warm water) and leave it in a warm spot overnight and next day, add the amount of flour you desire (the measurement for injera doesn't have to be precise, once you get the hang of it, it's very easy) and make it into batter as shown in video,,,,,(the batter consistency is very very similar to crepe batter consistency) You got this Sarah!!!!!!!!!
Hello there!!! 👋🏽 Here's hoping that you're keeping well. I thought I'd stop by and let you know that I have just prepared that very simple injeera mix. I'll be transferring it to the fridge as soon as its down to room temp. And I CANNOT wait to make us some injeeras tomorrow. SO EXCITED! Will keep you posted on the outcome. Quick question, do we need to, lightly, grease the pans or injeera grill? Meanwhile, have yourself a super great start to the week ahead.
I would say having a good starter (meaning your starter is not new, say for example I make starter the traditional way without any raising agent and after 3 days of fermentation, make this recipe, I don’t know if it would work,, if your starter is new, it’s better to feed it some flour and leave it out for another 12-24hrs. I hope I answered your question dear!!
These are the best videos ive seen thus far ! It makes sense. Other videos makes me feel like im slow lol. Thesebare nice, easy and simple. Thank You! I love Ethiopian food & ill be making some this weekend ❤
I got 2 questions 1. How do you make starter? is that teff with water and then let it ferment? 2. If you put to much fenugreek in the batter will it change the textrure in a bad way? I tried to make injera with teff,water and fenugreek, I let it ferment for 3 days. 1 day in the kitchen and 2 days in the refrigerator, when I took it out en poured out the water it was really thick. Also when I added water after that and put it in the pan it became hard on top and really muschi on the bottem.
Hello dear, yes to question 1 (this link is for teff starter) ru-vid.comqTx7YQhoSOs?si=-RkbIO4edOhU6vO6 Question 2 too much fenugreek will make it bitter, I would say 1/2 tbsp of fenugreek to 2 cups of flour or a teaspoon for 1 cup of flour To make this recipe you most likely need older starter So make your starter, on the third day drain off the top liquid add fresh cold water let it sit outside in a warm spot and try this recipe the next day!! I hope I answered your question dear ❤️
I made my starter today gonna leave it for three days, do I put it in the fridge or do I leave it on my kitchen counter? Also on the day I make the injera do I add salt? Thank you!
awesome, just leave it outside on the kitchen counter and then you can put in the fridge with fresh water, you don't need to add salt, the only thing you can add to injera is Fenugreek powder if you like, that is optional, about teaspoon to two cups of flour would be nice it gives it a nice flavor and texture! let me know how you go, i would love to hear from you!! you got this dear!!
Hi again! I have made the eshro(starter) for injera and had waited 3 days do you think i can just use the starter and batter right now or do i have to wait a day and put it in the fridge? Thank you!
@@Paradizoo you can buy at any local Ethiopian stores (if you have one in your area), if you live in USA, i believe Meskel teff (they've online store), you can also buy it from health food store and amazon but it's quite expensive. I hope I answered your question dear.
Hello Dear, it is called 'Wass', here in Canada you can buy it from local Ethiopian stores. They do have website www.wasselectronics.com/ (but I have not ordered anything from it, to be honest I really love this grill too but it's conduction system is poor )
Question- Why are there so many videos were they ferment for days and days together (like about 7-9 days) and make injera? Are those recipes for a different kind of injera?
from what I remember traditionally, it's made in 3-5 days, mostly in 3 days, except when they make for special occasion like a wedding in which case they have to make large quantity (they use small starter and make the batter 10-14 days in advance, but they add a lot of water and the top liquid is drained off daily and replaced with fresh water till day 13 when they add absit (basically you take small portion of the batter and mix it with water & cook for few mins (that is what absit means) & once it cools off they add it to the injera batter) and on day 14 they make the injera and the result is indescribable!!! these are the traditional ways (which is the best ways), however you can make injera within a day or even few hours (which is untraditional way) we call this 'afelagna'! I hope I answered your question sorry for long writing!
Hello dear check these starter recipes ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hQuDRRMZVE0.htmlsi=yPGJxt-irgvjTuAU or this one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Euk736EVvbY.htmlsi=gizMY7Dr-E3kZKsk
