Finally I was able to keep the injera batter to ferment yesterday night. It was bubbling with life since morning :) And for the side dish I made Ethiopian style split Bengal gram (Channa dhal).
Unfortunately, the injera didn't come out good :( I tried the recipe without the self rising flour. So i just mixed teff flour, yeast and warm water and left it to ferment for 24 hrs. The injera came out to be very dark brown in color, had cracks and was taking long time to cook. So this ended up as an extreme cooking mishap!!
The side dish came out good.
Ingredients:
1/2 cup chana dhal soaked for 1 hour
1 medium sized Onion
1 tablespoon ginger garlic paste
1 teaspoon jeera
1/2 teaspoon red chilli powder
Method:
Start with roasting the chopped onion with out oil, this will give the typical smokey flavour to dhal. You can sprinkle little water if it sticks too much. When it gets brown in color, make a hole and pour some oil in the center of the onion, add ginger garlic paste. After the paste becomes brown in color mix it with the onion. Add jeera and red chilli powder and stir. Now add the soaked dhal and water. Bring it to boil. Lower the flame now and cover and cook the dhal till it is soft and all the water is gone.
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