Blender Injera
A modern shortcut using a high-speed blender to ensure a perfectly smooth, thin batter.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Teff flour (ivory or brown)
- 1 cup All-purpose flour
- 3 cups Warm water
- 1 teaspoon Active dry yeast
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 teaspoon Vegetable oil (for the pan)(optional)
Instructions
- 1
Combine the teff flour, all-purpose flour, yeast, and warm water in a high-speed blender.
- 2
Blend on high for 60 seconds until the mixture is completely smooth and aerated.
- 3
Pour the batter into a large bowl, cover with a cloth, and let it ferment at room temperature for 24 hours.
- 4
After fermentation, stir in the baking powder, salt, and lemon juice to mimic the traditional sour tang.
- 5
Heat a non-stick skillet or flat griddle over medium-high heat and lightly wipe with an oiled paper towel.
- 6
Pour about 1/2 cup of batter in a circular motion starting from the outside edge, moving toward the center.
- 7
Cover the pan with a lid immediately and cook for 1 to 2 minutes until 'eyes' (holes) form and the top is dry.
- 8
Remove the injera carefully and let it cool on a flat surface; do not stack them while hot or they will stick.
Ratings & Reviews
No ratings yet
