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Monday, December 04, 2006

buckwheat injera


Injera is one of the favorites in my family, almost right up there with Dosai, as my wee one likes it too. I've wanted to incorporate more buckwheat in our diet and this seemed like a good recipe for that.

This is very much like the other all-purpose flour injera recipe I have, with slight difference.

2 cups buckwheat flour
2 tsp rapid rise yeast
4 cups lukewarm water
salt to taste
a pinch baking powder
some oil

  1. combine buckwheat flour, yeast and water and stir well till no lumps exist, cover and let it ferment in a warm place for 2 days; stir once a day
  2. when ready to make, add salt to taste and a pinch of baking powder
  3. the batter sort of has the texture of latex paint - it is a bit sticky/gooey, so, adjust water as needed
  4. heat a non-stick pan, brush some oil as needed, pour a small amount of the batter and swirl it around till it is in a thin layer
  5. remove when holes form on the top surface and injera looks cooked; can also flip and cook the other side if preferred
  6. serve warm with mint chutney, or mesir wat, or gomen

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  • At 11:29 AM, Blogger Ashwini said…

    do you know what buckwheat is called in hindi or marathi..thanks

  • At 1:25 PM, Blogger Sheela said…

    HI Ashwini, not off the top of my head, so, I looked it up... here is a glossary list of terms I found that might be helpful:

    According to this site, Buckwheat =Kuttu, in Hindi... Hope that helps...

  • At 4:49 PM, Anonymous Anonymous said…

    heyy sorry, buckwheat is not kuttu.
    Kuttu is waterchestnut flour or singoda-ka-aata.

    Buckwheat eludes most ppl..


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