“Mouthwatering Ethiopian Injera Pancake Rolls with Spiced Vegetables – A Vegan Delight!”

Allergens

Gluten-free (if using gluten-free teff flour)

Ingredients

• 1 cup teff flour
• 2 cups water
• 1/4 tsp salt
• 1 tbsp oil (for cooking)
• 2 cups chopped vegetables (e.g., bell peppers, onions, tomatoes)
• 1 tbsp berbere spice mix
• Fresh herbs for garnish (e.g., cilantro, parsley)

Instructions

1. In a large bowl, combine teff flour and water. Mix well and let it sit for at least 2 hours to allow the teff to ferment.
2. After fermenting, add salt to the batter and mix until fully incorporated.
3. Heat a non stick pan or griddle over medium heat. Pour about 1/4 cup of the batter onto the pan, swirling it around to create a thin, even layer. Cook for 1 2 minutes until small bubbles appear on the surface and the edges begin to lift. Flip and cook for another minute, then transfer to a plate. Repeat this process to make all injera pancakes.
4. In a large pan or wok, heat oil over medium heat. Add your choice of chopped vegetables and sauté until tender.
5. Stir in the berbere spice mix, adjusting the amount according to your desired level of spiciness. Cook for another minute to combine flavors.
6. Place an injera pancake on a serving plate and spread a layer of the spiced vegetables evenly over it. Roll the injera with the filling inside, then cut into bite sized pieces. Repeat this process with the remaining ingredients.
7. Garnish with fresh herbs and serve immediately. Enjoy your delicious Ethiopian vegan snack!

Chef’s Insight

The teff flour adds a unique nutty flavor and tender texture to the injera pancakes.

Notes

Serve with a cold drink to balance the spiciness of the dish.