Ingredients
-
For the Teff Pancakes:
-
1 cup teff flour
-
1/2 cup chickpea flour
-
1 tsp baking powder
-
1/2 tsp salt
-
1 1/4 cups water
-
1/4 cup finely chopped onions
-
1/4 cup finely chopped fresh cilantro
-
1 Cooking oil for frying
-
For the Spicy Lentil Sauce:
-
1 cup red lentils, rinsed and drained
-
3 cups water
-
1 onion, finely chopped
-
2 cloves garlic, minced
-
1 -inch piece of fresh ginger, minced
-
2 tbsp berbere spice mix (adjust to your spice preference)
-
1 tbsp tomato paste
-
1 Salt to taste
-
1 Fresh cilantro for garnish
Directions
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking oil.
Pour a ladleful of the teff batter onto the hot skillet, spreading it out into a thin, even circle.
Cook for about 2-3 minutes on each side until the pancakes are golden brown and slightly crispy.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
For the Spicy Lentil Sauce:
In a medium-sized saucepan, combine the red lentils and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes or until the lentils are tender and have absorbed most of the water. Stir occasionally.
While the lentils are cooking, heat a separate saucepan over medium heat and add a bit of oil.
Add the chopped onions and sauté until they become translucent.
Stir in the minced garlic, minced ginger, and berbere spice mix. Sauté for another 2-3 minutes until fragrant.
Add the tomato paste and continue to cook for 2 minutes, stirring frequently.
Once the lentils are cooked, add them to the spiced onion mixture and stir well to combine. Simmer for an additional 5-10 minutes to meld the flavors. Add water if needed to reach your desired sauce consistency.
Season with salt to taste.
Berbere spice mix is a key ingredient in Ethiopian cuisine and can be quite spicy. Adjust the amount to suit your heat tolerance. These teff pancakes are traditionally served with injera, but this recipe provides a more breakfast-friendly option.
Steps
|
1
Done
|
For the Teff Pancakes: |
|
2
Done
|
In a mixing bowl, combine the teff flour, chickpea flour, baking powder, and salt. |
|
3
Done
|
Gradually add the water while stirring to create a smooth batter. |
|
4
Done
|
Stir in the finely chopped onions and cilantro. |
