Let that sink in for a minute.
It's so weird that there are ingredients that in the US you can just walk into Whole Foods and buy that just don't exist here. Another one that I miss a lot is hominy. (Okay, at certain import food stores here you can buy $10 cans of hominy, but I want the dried stuff. Plus, I think cooking with a $10 can of hominy would stress me out.) And unfortunately there are quarantine rules against bringing grains into the country. After living in the US, where it seems like you can buy anything you want, it's taking some getting used to.
Anyway, this is how I came to make injera out of dosa batter. First we had dosas with a traditional potato masala filling, and a cabbage and pea curry (both from 660 Curries). But invariably you get tired of making dosas before you've used up all the batter, so the leftover batter sat in the fridge for a couple of days.
Then I had a craving for Ethiopian. I used Kittee's recipes for yemiser w'et (lentils in a spicy red gravy) and gomen (greens), but with black eyed peas instead of lentils, and some mystery Asian greens (some kind of mustard?) and fenugreek for the greens. My first dosa-injera wasn't bubbly enough, so I added a little bit of baking soda, and they were perfect.
2 comments:
It looks like you got it!!! Lovely!
Can I send you hominy (dried) through customs?
I wish! No, they're really strict.
They even confiscated some teabags that R's mom sent because they had some tiny pieces of dried orange peel in them. No suspicious plant matter gets into this country!
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