Lets start with the starter first! (Duh!) I followed Bread chick's instruction to the tee
Combine ingredients for the starter in a bowl.
Stir the starter. This is when the stinker effect starts. The starter has a very yeasty and grassy smell. You will also notice that small bubbles on the surface now.
Feed the starter 1/3 cup teff flour and 1/2 cup water and loosely cover with the lid. Let alone for 2 days.
Starter should have separated into distinct layers. You would think that something has gone wrong with it - what with watery layer on top and dense muddy flour at the bottom! But that's exactly what we are looking for :) Stir starter, it should be slightly fizzy and have a very strong grassy aroma. Feed with 1/3 cup teff flour and 1/2 cup water. Loosely cover and allow to sit alone for at least 4 hours before using to make Injera. You should have about 2 cups of starter by now.
If you go to Day 7, follow Day 3 instructions for Day 5. You will have left over starter to make Injera again in the future this way.
( I just realized that I have forgotten to take a picture of my day 5 starter! Guess that stink got to me! )
Now lets go to the Injera recipe (verbatim from this link) Uses only 1/4 cup of the starter. If you want to use all the 2 cups of the starter increase the flour, salt and water accordingly
Mix. Place the starter in a bowl. Pour the water over the starter and stir to dissolve.
Followed your recipe except for the starter I used sourdough starter from Amazon. The injera looked great except for the ones I tried to use Absit. ( in Ethiopia a small portion of the mix is added to boiling water and cooked to a gravy consistency; after cooling down the Absit it's added to the mix. Wait until it rises again and make the injera)
the injera with Absit didn't look great but they were softer.
But I have pretty much done what the original link says.So you can refer to my post if thats broken. --DK
Thank you so much for the knowledge. Nothing like hearing it right from the source. Appreciate it :) --DK
Two options. 1 Try just spreading it around with your ladle itself. 2. Take a separate bowl with just the batter needed to make one, add wee bit water to thin it lightly and try the Injera. Test the end result of both and opt of the one you prefer. Since I haven't tried it out myself, I can only suggest a workaround. Hope this helps :) --DK
one AND 3/4 cups --DK
Its amazing that you compare my attempt with the very best out there. I take it as a compliment :) --DK
Actually it sounds about right- see my Day 5 (step 4). It looked dead to me - may be thats why I forgot to even take a picture. Stick with it - it probably is still alive and stinking!!! ;)--DK
I have made only about 4 Injera here, hence used only 1/4 cup of the starter. Only if you were going to make the entire batch then you would need to reserve the starter. I just included it in the recipe if you were going to be using it all up right away. Will add a more clear note in there. --DK
Amazon. com carries whole grain Teff. Pls check if that option is available to you or any other online shops --DK
Please refer the "Basic Information" section before the recipe, esp. the Yield section. --DK
I didnt exaggerate when I say it makes a stinker ;). Stick to your guns and carry on! It will be worth it in the end...:)
I did some extensive research and till now have seen that it is indeed Gluten free. One of the places is here http://www.csaceliacs.org/gluten_grains.php. If you have a support to your claim pls do let me know
Oh yes, you will have leftovers which you can use later on. But I went ahead and used them all by doubling the recipe of course :) If you go through the previous comments, you will know more about what to do with your leftover starter. Hope this helps :) --DK
Hey Parul, thank u so much for your feedback. I def. add in notes for replacing ingredients wherever I am sure. But since I try other authentic recipes, I am forced to use the exact same ingredients like this Injera. It cannot be made in any other way other than with Teff flour. If you change the flour then the methodology changes like how you make regular indian crepes like Dosa, akki roti and rest. But I def. will keep in mind your suggestion and post more recipes which you can try with ingredients available back home. Do keep a look out on those :) --DK
Oh yes! I think I did the same since I did not save my starter --DK
I asked this query to Mary, from whom I got the original recipe. This is what she told me :) "Like any starter you want to store for a long time, I suggest you keep in the fridge. You don't have to feed it very often, about once a month. Feed it, toss off half and put it back in the fridge. I have kept my starter for over a year now in the fridge. To use it, take out of the fridge. Let it come to room temp. Feed it, toss off 1/2 feed it again. repeat until it is bubbly again. I only use it about once every three months and with a full four feedings, it revives nicely." - Hope this helps :) --DK