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Injera / African Dosa / Quick Dosa
Nb persons: 0
Yield: 8 ~ 10 dosa depends on size
Preparation time: 10 minutes
Total time: 1 1/2 hours
Source: http://www.sarasyummybites.com/2014/01/ethiopian-injera-without-teff-flour.html
| Proofing time: 1 hour Cooking time: less than 20 minutes Ingredients: | |
| 1 cup | all purpose flour |
| 1 cup | rice flour |
| 1 tsp | yeast |
| Salt to taste | |
| 1 cup | warm water |
| 1/2 to 3/4 cups | boiling water |
Method:
1. In a mixing bowl, take warm water and add yeast to it. Mix and rest for 10 minutes.
2. After 10 minutes add both the flours along with salt. Mix together to get thick batter.
3. Rest in dry warm place for 1 hour.
4. When batter doubles it size, add boiling water to it. Mix and rest it for another 10 minutes.
5. Heat tawa to medium heat and grease it with oil. Pour the batter in circular motion on the tawa. Cover the
tawa with lid and cook dosa on medium heat till done.
Proofing time: 1 hour
Note: Injera (Ethiopia–made from teff) is made nearly same way as dosas, but may be fermented longer, and is only cooked on one side. Some recipes call for yeast to speed it up. Although traditionally they are served so people tear off a piece and wrap some food in it, you can make smaller injera and stuff them.
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