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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

Fig. 4

The baking process of the injera. The properly fermented batter is very important for the preparation of injera. After the secondary fermentation the batter filled to the pouring device called as “Mazoria” The batter will be poured on hot baking pan called as “Metad” from outer part to inner and covered with a lid called as “Kidan”. The injera after cooked enough it will remove from the pan and packed “ Measob”. Usually, injera will be preserved for 3 days. A. Fermented batter filling in to pouring device known as “Mazoria”; B. Pouring the injera batter on to hot baking pan known as “Metad” from periphery to center; C, D. Pouring the batter on to the “Metad”; E. Covering with the lid at the time of baking known as “Kidan”; F. Baked injera ready to remove from the pan; G. Baked injera removed from “Metad”; H, I. Packing the injera in polythene sheet to pack in to “Mesob” (a traditional storage made with hard grass); J. Injera served with different boiled vegetables and stew

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