While I have enjoyed the injera bread I never gave the teff grain a minute more thought. Shame on me for having missed this nutrient powerhouse.
Once I read that teff is that tiny I was curious to know how teff is harvested and was not surprised when the translation for teff was 'loss'. How very appropriate. A lot of grains get lost I bet while harvesting. In the US farmers are beginning to grow teff and since it can grow in pretty much any weather condition they are fair game I guess. Here is an article about how some Kansas farmers are trying their hand at growing teff.
The whole grain teff can be used, cooked as in a porridge - Check out this recipe here. I am going to (you guessed wrong) try making injera with it and not dosai. I have been wanting to make injera for a long time. Buying this grain has given me the chance now.
Where bought? MOM's Organic Market
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