Ethiopian Injera without teff flour/ African Dosa / Quick Dosa

by - January 06, 2014

Ethiopian Injera

                  Ethiopian Injera is a spongy yeasted flat bread served for all meals in Africa. Usually Injera is made with teff ( Can any one tell what is teff in Tamil Unsure emoticon), a tiny, round grain that flourishes in the highlands of Ethiopia which is very nutritious, gluten free. Process for traditional Injera takes 2 to 5 days to prepare. So I adapted this method without teff flour which is very easy and simple to prepare. 

This Injera is very similar to our Atta dosa and goes very well with spicy chutney or non veg stew.  Let see the recipe..
Injera / African Dosa / Quick Dosa

Preparation time: 10 minutes
Proofing time: 1 hour
Cooking time: less than 20 minutes
Makes 8 ~ 10 dosas depends on size
Adapted from here                                                                                              Print here

1 cup all purpose flour
1 cup rice flour
1 tsp yeast
Salt to taste
1 cup of warm water
1/2 ~ 3/4 cup boiling water


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 its 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.

Adapted from  "how to cook great "                                                                                 

Ethiopian Injera

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  1. This is in my to do list too :) so well made and perfect injera , looks fantastic dear !!

  2. Ethiopian crepes looks so soft and Delhi...

  3. Excellent looking doas. Looks so lavish.

  4. Nice version dear,love this dosai...yum!

  5. Wow such a different and tasty recipe <3

  6. Thats an easy and simple dosa... bookmarking dear

  7. They are looking lovely. If not for injera, we Indians can leave that yeast too out of the recipe. :)

  8. I love Injera Sara!
    Looks lovely!



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