Ingredients with Measurements:
- 1 cup chickpea flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 cups water
- 1/4 cup vegetable oil
Special equipment needed:
- Non-stick skillet or injera pan
- Mixing bowl
- Whisk or fork
- Ladle or measuring cup
Step-by-step instructions:
1. In a mixing bowl, combine chickpea flour, all-purpose flour, and salt. Whisk or mix well.
2. Gradually add water while whisking or mixing until the batter is smooth and free of lumps.
3. Cover the bowl with a clean cloth and let it sit at room temperature for at least 6 hours or overnight to ferment.
4. After fermentation, stir the batter well and add more water if needed to achieve a thin pancake-like consistency.
5. Heat a non-stick skillet or injera pan over medium heat. Brush the surface with vegetable oil.
6. Using a ladle or measuring cup, pour a small amount of batter onto the skillet or pan and swirl it around to spread evenly.
7. Cover the skillet or pan with a lid and let the injera cook for 2-3 minutes until the surface is dry and the edges are slightly lifted.
8. Remove the injera from the skillet or pan and repeat the process until all the batter is used up.
9. Serve the chickpea injera warm with your favorite toppings or fillings.
- Time:
Preparation time: 6-12 hours for fermentation, 10 minutes for mixing the batter
- Cooking time: 2-3 minutes per injera
Temperature:
- Medium heat for cooking the injera
Serving size:
- Makes approximately 8-10 injeras
Nutritional information:
- Each injera contains approximately 120 calories, 4g protein, 18g carbohydrates, 4g fat, and 2g fiber.
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Olive oil or coconut oil can be used instead of vegetable oil.
Variations:
- Add chopped herbs or spices to the batter for extra flavor.
- Use different flours such as teff flour or rice flour for a different taste and texture.
Tips and tricks:
- Make sure the batter is well-fermented for a tangy flavor and soft texture.
- Use a non-stick skillet or injera pan to prevent sticking.
- Swirl the batter quickly and evenly to create a thin and even injera.
- Keep the cooked injeras warm in a covered dish or wrapped in foil until ready to serve.
Storage instructions:
- Store the leftover injeras in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the injeras in a microwave or oven until warm.
Presentation ideas:
- Stack the injeras on a plate and serve with a variety of toppings and fillings.
Garnishes:
- Fresh herbs, chopped vegetables, or a drizzle of olive oil can be used as garnishes.
Pairings:
- Chickpea injera pairs well with spicy stews, curries, or dips.
Suggested side dishes:
- Serve chickpea injera with a side of salad or roasted vegetables.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a thin consistency.
- If the injera sticks to the skillet or pan, brush more oil on the surface before pouring the batter.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the batter and cooking the injera.
- Store the leftover injeras in the refrigerator to prevent spoilage.
Food history:
- Injera is a traditional Ethiopian and Eritrean flatbread made from fermented teff flour. Chickpea injera is a variation of the classic recipe that uses chickpea flour and all-purpose flour.
Flavor profiles:
- Chickpea injera has a slightly nutty and earthy flavor with a tangy and sour taste from the fermentation process.
Serving suggestions:
- Serve chickpea injera as a main dish or appetizer with a variety of toppings and fillings.
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Region: Ethiopian