STEP 3: አብሲት | ABSIT | GELATINIZATION
Absit is the gelatinization process, one of the key steps in creating the right texture, structure, and bubble formation (eyes) in injera.
Ingredients
- 2 cups (473g) water
- 1 cup (274g) batter
- 2-4 cups (473-946g) room temperature water
Materials
- Suaceppan
- Whisk
- Measuring cup or scale
Instructions
- After 1-3 days of fermentation, open the container and discard the water on top. The dough will now resemble a thick batter. Mix thoroughly.
- Bring 2 cups of water to a boil, then reduce heat to medium-low.
- Add 1 cup of batter to the boiling water while whisking continuously to prevent clumping.
- Increase heat back to medium-high until bubbling. Once bubbling, remove from heat and let cool for about 5 minutes.
- Pour the cooled mixture back into the main batter. Dilute with 1-2 cups of room temperature water until the desired consistency is reached. The batter should be thick enough to lightly coat a spoon, but thin enough that the spoon remains visible.
- Confirm the consistency now. No water can be added after the final fermentation stage.
- Seal the container with a lid and leave in a dark, dry place until small bubbles form on the surface (1-4 hours).
Notes
If halving the recipe: after boiling the mixture, remove from heat and add 1-2 cups of cold water directly into the saucepan. Stir well, then set aside until cool enough to touch before adding back into the batter.