A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.
2 tablespoons olive oil
4 cups (1/2-inch) cubed peeled carrot (4 medium)
3/4 cup finely chopped shallots (about 3 large)
4 garlic cloves, minced
2 (3 x 1/2–inch) julienne-cut strips peeled fresh ginger
2 tablespoons sugar
2 tablespoons honey
1 tablespoon butter
4 cardamom pods, bruised
2 thyme sprigs
2 cups organic vegetable broth (such as Emeril's)
1/2 teaspoon salt
9 ounces teff whole-grain flour (about 2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups club soda
3/4 cup plain yogurt
How to Make It
To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.
5 stars for the injera. I served it with the berbere stew and it was great. I was worried it would be difficult and time consuming, but really it wasn't. I did not care for the carrot chutney and would not make it again. Will definitely make the injera again.
This was pretty good for my first attempt at Ethiopian cuisine. I used whole wheat flour in place of teff and added 1/2 c. water. However, the batter was way too thick at first -it made pancakes, and injera is supposed to be more like crepes. I added an additional 3/4 c. water after the first few turned out bad. Also, make sure to wave the pan around a little to get the batter to spread. The chutney was good, but not very carrot-y. I also served these with a Ethiopian sweet potato-lentil dish from recipezarr.com. I would probably make these again.
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