Ethiopian Injera is a spongy yeasted flat bread served for all meals in Africa. Usually Injera is made with teff ( Can any one tell what is teff in Tamil ), a tiny, round grain that flourishes in the highlands of Ethiopia which is very nutritious, gluten free. Process for traditional Injera takes 2 to 5 days to prepare. So I adapted this method without teff flour which is very easy and simple to prepare.
This Injera is very similar to our Atta dosa and goes very well with spicy chutney or non veg stew. Let see the recipe..
Injera / African Dosa / Quick DosaPreparation time: 10 minutesProofing time: 1 hourCooking time: less than 20 minutesMakes 8 ~ 10 dosas depends on sizeIngredients:1 cup all purpose flour1 cup rice flour1 tsp yeastSalt to taste1 cup of warm water½ ~ ¾ cup boiling waterMethod:1. In a mixing bowl, take warm water and add yeast to it. Mix and rest for 10 minutes.2. After 10 minutes add both the flours along with salt. Mix together to get thick batter.3. Rest in dry warm place for 1 hour.4. When batter doubles its size, add boiling water to it. Mix and rest it for another 10 minutes.5. Heat tawa to medium heat and grease it with oil. Pour the batter in circular motion on the tawa. Cover the tawa with lid and cook dosa on medium heat till done.Adapted from "how to cook great " www.sarasyummybites.com