Directions:
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.76 Kcal (384 kJ) | ||
| Calories from fat | 3.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Sodium | 225.96mg | 9% | |
| Potassium | 41.33mg | 1% | |
| Total Carbs | 19.14g | 6% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.63g | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 136.35 Kcal (571 kJ) | ||
| Calories from fat | 5.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Sodium | 335.75mg | 9% | |
| Potassium | 61.41mg | 1% | |
| Total Carbs | 28.44g | 6% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.5g | 4% | |
| Protein | 3.91g | 5% | |
| Iron | 1.9mg | 7% | |
| Calcium | 101.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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