Two grains, two continents
Cook the same idea -- a griddled batter bread -- as it is made on two continents
2 days
Day 1 · Stop 1 of 2 · recipe
Pesarattu: whole green gram batter, ground fresh and cooked the same morning, no fermentation.
Day 2 · Stop 2 of 2 · recipe
Injera: teff batter, fermented for days before it ever touches the griddle.
Checkpoints
- After day 2: What does fermentation change -- taste, texture, digestibility?