Rice and Sorghum Injera Recipe

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Ingredients:

Serving

Directions:

Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
The second day pour the fermented water in container and set aside.
Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	721.63 Kcal (3021 kJ)
Calories from fat	29.09 Kcal
		% Daily Value*
Total Fat	3.23g	5%
Sodium	211.62mg	9%
Potassium	305.72mg	7%
Total Carbs	155.86g	52%
Sugars	1.21g	5%
Dietary Fiber	7.3g	29%
Protein	13.97g	28%
Iron	2.7mg	15%
Calcium	126.3mg	13%

Amount Per 100 g
Calories	102.61 Kcal (430 kJ)
Calories from fat	4.14 Kcal
		% Daily Value*
Total Fat	0.46g	5%
Sodium	30.09mg	9%
Potassium	43.47mg	7%
Total Carbs	22.16g	52%
Sugars	0.17g	5%
Dietary Fiber	1.04g	29%
Protein	1.99g	28%
Iron	0.4mg	15%
Calcium	18mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.9

Points
18

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free,
sugar free

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