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.
Teff Injera Bread with Carrot-Ginger Chutney
Comments and Reviews 1-3 of 3
Annelisa Posted: 01/02/09
sjsimmy Posted: 01/16/09
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.
JCharlotte80 Posted: 07/26/10
I only made the chutney and served it with fresh whole wheat pita bread, also from Cooking Light. I served it as a starter for a dinner party to rave reviews.